Strawberry Waffle Cake Recipes

WAFFLE CAKE

Steps:

• Toast 3 frozen waffles until crisp. Stack the waffles with some chocolate-hazelnut spread and sliced strawberries between each layer. Top with more strawberries and dust with cocoa powder.

STRAWBERRY WAFFLE CAKE

Steps:

• In a large bowl, whisk the eggs and sugar till blended. Add the vanilla and melted butter and whisk till combined. In another bowl, whisk together the flour, baking powder, and salt. Add half of this dry mixture to the egg mixture and whisk until just combined. Add the remainder of the dry ingredient and whisk until combined, but do not overmix.
• Preheat your Belgium waffle maker (grease before heating if it's not non-stick). Add as much batter as needed to make a waffle and cook till done. Repeat two more times or till all the batter is gone. Cool on a rack before assembling.
• Mix the sliced strawberries with the 2 tablespoons of sugar and set aside. Check for sweetness and add more sugar if needed.
• Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
• Place one waffle on a serving plate. Top with ⅓ of the whipped cream, then arrange ⅓ of the berries over the cream. Repeat two more times.
• Serve within a few hours for the best results.

WAFFLE CONE ICE CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Using an ice cream scoop, remove three large scoops ice cream to a plate. Place the plate in the freezer and return the gallon to the freezer.
• Add 9 of the waffle cones to the bowl of a food processor. Pulse until the cones become a mix of mostly crumbs with a few larger chunks here and there. Pulse in the melted butter until well combined. Press the mixture into the bottom of a 9-inch nonstick springform pan. Bake for 5 minutes. Let cool completely, about 10 minutes.
• Remove the rest of the ice cream from the freezer to start to soften it a little bit.
• Meanwhile, put the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second increments until melted and smooth. (This time will vary based on your microwave.) Working one at a time, dip the top quarter of the 3 remaining waffle cones in the white chocolate mixture, then sprinkle with about 2 tablespoons rainbow sprinkles. Place the cones onto champagne flutes, decorated-side down, to set. (You can also set them on wax paper to set.)
• Add the remaining softened ice cream to the crust and spread to smooth. Sprinkle the chopped strawberries over the top and gently press into the ice cream. Using a spoon, drizzle the top with the remaining white chocolate mixture. Finish with the remaining tablespoon sprinkles.
• Remove the scoops of ice cream from the freezer and place them in the center of the pie. Top each scoop with one inverted decorated ice cream cone; be sure to place them on an angle, so they are not sitting vertically on the ice cream scoops. Transfer the pie to the freezer and let set for at least 2 hours.
• When ready to serve, run a sharp knife around the edge of the pie to help release it from the springform pan. Remove the pie from the pan, slice and serve drizzled with the strawberry sauce.