Strawberries and Cream Waffle Cake

Strawberries and Cream Waffle Cake

Categories:

Cakes & Cupcakes
Desserts
Breakfast
Serves
8 to 10 servings
Prep Time
50 minutes + 1 hour chilling time
Cook Time
35 minutes
Ingredients
For the vanilla waffles:
  • 3 cups (376 g) all-purpose flour
  • ⅔ cup + 2 tbsp (134 g + 25 g) Redpath® Granulated Sugar
  • 5 tsp (25 g) baking powder
  • 1 tsp (5 g) baking soda
  • ½ tsp (3 g) salt
  • 2 large eggs, separated
  • 2 ¼ cups (540 ml) buttermilk
  • ½ cup (113 g) butter, melted
  • 2 tbsp (30 ml) pure vanilla extract
For the strawberry cream filling:
  • 4 cups (560 g) hulled and chopped fresh strawberries, divided
  • ⅔ cup (134 g) Redpath® Granulated Sugar
  • 2 tbsp (30 ml) water
  • 2 tbsp (16 g) cornstarch
  • 1 tbsp (15 ml) fresh lemon juice
  • ½ tsp (2 g) ground ginger
  • ¼ tsp (2 g) salt
  • 2 cups (480 ml) heavy (35%) cream, chilled
  • ¼ cup (30 g) Redpath® Icing Sugar, sifted
  • whole or sliced strawberries to garnish
Instructions
For the vanilla waffles:
  1. Using a pastry brush, grease waffle iron lightly with vegetable oil. Preheat waffle iron.
  2. In a large bowl, whisk together the flour, ⅔ cup (134 grams) Redpath® Granulated Sugar, baking powder, baking soda and salt, until well-combined.
  3. In a large measuring cup, or bowl, whisk together the buttermilk, melted butter, egg yolks and the pure vanilla extract.
  4. In a small bowl, using a handheld mixer or whisk, whip the egg whites until soft peaks form. While whisking, add in the remaining 2 tablespoons (25 grams) of Redpath® Granulated Sugar.
  5. Continue whipping until stiff peaks form; make sure not to over-whip. Set aside.
  6. Pour half of the milk mixture into the dry ingredients.
  7. On medium speed, using the handheld mixer, mix until smooth. Repeat process with the remaining milk mixture. With a rubber spatula, quickly fold in the egg whites.
  8. Pour about ¾ cup (depending on the size of the waffle iron being used) of the batter into the preheated iron. Close the iron. Waffles should be done when the steam stops and waffles are golden brown in colour; about 5 minutes.
  9. Carefully remove waffle and place onto a wire cooling rack to cool completely. Repeat with the remaining batter.
For the strawberry cream filling:
  1. In a medium saucepan, combine 2 ⅓ cups (377 grams) of chopped strawberries, Redpath® Granulated Sugar, water, cornstarch, lemon juice ginger and salt; stir to combine.
  2. Place the saucepan over medium-low heat and bring to a simmer. Allow mixture to gently simmer, stirring frequently to prevent mixture from sticking to the bottom, until thickened and translucent; 3 to 4 minutes. Remove from heat and transfer to a bowl. Mash strawberries slightly with a fork.
  3. Set over a slightly larger bowl filled with about 1 inch (2.5 centimetres) of ice water. Cool, stirring occasionally, until mixture is room temperature.
  4. Place a large metal or glass bowl, as well as the beaters to an electric mixer, in the freezer for 15 minutes before starting to whip the cream.
  5. Add the chilled cream to the bowl and beat with a mixer until soft peaks form. Add the Redpath® Icing Sugar and beat to firm peaks.
  6. Fold the cooled strawberry mixture into the whipped cream.
  7. Cover and chill in the refrigerator for 30 minutes before starting to assemble the waffle cake.
For the assembly:
  1. Place 1 waffle on a serving plate and cover with 1 cup (165 grams) of the strawberry cream filling. Sprinkle ⅓ cup (50 grams) of the reserved chopped strawberries over the filling. Repeat layering 4 more waffles with strawberry filling and chopped strawberries.
  2. Garnish top layer of cream with whole strawberries or strawberry slices. Chill for 20 minutes before slicing and serving.
CHEF'S TIPS

*Depending on the size of the waffle iron used, there may be a few extra waffles. These can be frozen for future waffle cakes, or eaten for breakfast!

*Waffle iron will not likely need any greasing after the first waffle.

*If buttermilk is unavailable, add 3 tablespoons (45 millilitres) of white vinegar or lemon juice to 3 cups (720 millilitres) of milk, whisking to combine. Let stand for 5 minutes, or until milk thickens. Proceed with recipe using the required amounts.