After making our strawberry shortcake base in the waffle maker, I’m pretty sure we’re never going back to those packaged, yellow sponge cake cups. The waffle’s wells hold macerated strawberries like a champ, and the cake is spongey enough to soak up the juice without becoming a soggy mess. Just look at this:
What’s even better, a four-inch waffle is a heck of a lot bigger than those little cups, which I believe we can all agree is desirable.
We used a basic and simple sponge cake recipe for this and topped as you would any strawberry shortcake, with strawberries and whipped cream. Perfect, of course, on a hot August evening.
Strawberry Waffle Cake
Bake a sponge cake waffle for a genius alternative to those dinky strawberry shortcake cups.
For The Sponge Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 teaspoons baking powder
- 3 eggs
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
For The Strawberries
- 4 cups strawberries, sliced
- 1/4 cup sugar
For The Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Make The Cake Batter
Heat up your waffle iron according to manufacturer’s instructions.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand mixer to beat together the eggs and 1/2 cup of sugar. Continue beating until the eggs are frothy and pale.
Mix in melted butter, milk, and vanilla extract.
Slowly add in flour mixture and beat until the batter is smooth.
Pour batter into the waffle maker and cook until golden, about 5 minutes depending on your waffle iron.
For the Strawberries
Add sugar to strawberries, then mix and smoosh them just a bit. Let them sit a bit before using.
For the Whipped Cream
Combine heavy whipping cream, sugar, and vanilla using a hand mixer or food processor, stopping just when the whipped cream forms (go to far and you’ll have vanilla butter on your hands).