This post will start with a little confession: The only reason there is a damn waffle in this recipe is because it most closely resembles a plate and all I really wanted to do was eat this nutella whipped cream off a plate or straight out of the bowl.
I ate, like, all of it.
It’s embarrassingly easy though so I thought piling it on strawberry waffles would somehow justify me telling you about it.
But yes… strawberries go well with Nutella. We know this. So, use the waffles as an excuse. It’s fine. Tell people you’re making waffles and they will be happy.
But, behind the scenes, sneak a few spoonfuls of the Nutella whipped cream before you let others in the bowl. You deserve it.
Strawberry Waffles with Nutella Whipped Cream
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 cups milk, or buttermilk
- 1 teaspoon vanilla
- ¼ cup unsalted butter, melted and cooled
- 1 pint fresh strawberries
Nutella whipped cream:
- 1 ½ cups heavy whipping cream
- ½ cup nutella
- Whisk together dry ingredients in a large bowl. In a medium bowl whisk together eggs, milk, and vanilla.
- Stir wet ingredients into dry ingredients to form the batter. Try not to over-mix, but stir out any large lumps. If the batter is super-thick (not pourable) add another 1/4-1/2 cup milk. Stir in melted (and cooled) butter.
- Pour batter into heated waffle iron in 1/3 cup batches. Before closing the waffle iron, dot the waffle with fresh sliced strawberries. Cook waffles according to waffle iron instructions.
For Nutella Whipped Cream:
- Add Nutella and cold heavy cream to a bowl. Whip rapidly with a whisk (or you can use a hand mixer) until mixture is light and fluffy and holds its shape. Keep chilled until you need it.
- Serve waffles with big spoons of Nutella cream and fresh strawberries on top.
Did you make this recipe?
This is pretty much my standard waffle batter. It has basic ingredients and is easy to whip together. To be honest, these days I don’t even whisk together the wet and dry stuff separately. I just whisk it all together in one bowl. It works fine!
Of course, you’ll need a waffle iron to make strawberry waffles. I used to think that a waffle maker was a uni-purpose tool, but then I learned that you can make hash browns on it so you should totally get one.
I have a pretty heavy-duty waffle maker. You can find one for a lot cheaper for sure, but if you are a regular waffle eater, it’s worth the splurge. It makes great waffles (and two at a time).
When your batter is ready and your iron is hot, ladle on some batter and dot the waffle with fresh strawberries. Yea… that’s right. You don’t just put strawberries on the waffle… cook them into the waffle!
Those will be done when your waffle maker says they are done.
Nutella Whipped Cream
Open Nutella. Do not eat all of the Nutella immediately. Scoop the Nutella into a bowl of cold whipping cream.
Since this is not a low calorie condiment, beat the whipped cream by hand. Maybe you’ll break a sweat and burn off like a drop of the cream that you’re about to devour.
When it looks like sturdy pudding, it’s done. HINT: It tastes better than pudding.
To test the durability of the whipped cream, I recommend diving in with a fresh berry.
This waffle needs nothing else. No butter. No maple syrup.
Put the strawberry waffle on a plate and scoop on a good layer of the Nutella whipped cream. Top with a few fresh strawberries and you’ll be all set.
I’m not sure there’s a better breakfast topping in existence.