Strawberry Shortcakes with Cinnamon Chaffles

It’s that time of year again, the time when there are strawberries as far as the eye can see!

Along with strawberry pie, strawberry cobbler, strawberry mousse, strawberry milk, and even strawberry cheesecake, we love our strawberry shortcakes. 

It’s such an easy treat to create.  All it really is, is layers of sweetened whipped cream and macerated strawberries over a biscuit, pound cake, or even a waffle.  The shortcake is really just a biscuit of sorts.  I shared a recipe for a lovely soft ricotta biscuit to use for strawberry shortcake last year.  Here’s the link.

So this year I thought, how can I turn this luscious vibrant red hued berry dessert into a brunch idea?  So yes, the obvious choice is waffles.  I next decided that to make up for the whipped cream and the sugar and rosé in the berries, why not make the waffles a little less guilt ridden.  So I pulled out the chaffle recipe that all of you are just loving(!) and made it more substantial.  I added almond meal, a touch of sugar, and cinnamon.  But still no grain or gluten of any sort.  The rise and body of the chaffle come from the egg, and mozzarella cheese.  Yes, you read that correctly, mozzarella cheese!  Trust me, you will not know it is there.  And neither will anyone you serve these to.  Mozzarella is such a mild (almost tasteless) cheese, and the other ingredients really shine with their flavours. Trust me.  Now, I’m not saying these are Belgian waffles.  They are not.  But they are a great alternative to grain waffles of any sort, if you are trying to eat gluten free, or at least cut back on the gluten occasionally.  They satisfy that craving.

While the berries are macarating in sugar, rosé and mint, you can easily whip up the waffles, oops, I mean chaffles.  Have the whipped cream ready to go. And when the waffles are all ready, just serve everything by layering the whipped cream on the chaffle, and drizzling a good amount of berries on top.  Depending on the shape that your waffle iron creates, you may even be able to stack and create two layers.  With a coffee or rosé mimosa on the side, brunch is set!

Not to say that this couldn’t also be a great dessert.  Again, no flour, no gluten, so definitely a lower carb treat.  Obviously not low fat with the whipped cream and the cheese, but come one, you can’t have everything.  It’s dessert!  Enjoy strawberry season everyone.

Love Jen

5 from 1 vote

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Strawberry Shortcake with Cinnamon Chaffles

Course Breakfast

Keyword chaffles, strawberries

Prep Time 25 minutes

Cook Time 20 minutes

Servings 4

Ingredients

Strawberries

• 1 1/2 cups strawberries cleaned, hulled and sliced
• 1/4 cup granulated sugar depending on how sweet the berries are
• 2 tbsp rosé wine can be replaced with prosecco or any sparkling wine, or omitted if desired
• 1 1/2 tbsp chopped fresh mint

Whipped Cream

• 3/4 cup heavy whipping cream 35-40%
• 2 tbsp icing sugar

Cinnamon Chaffles

• 4 eggs divided
• 1/4 cup almond meal divided
• 2 cups grated mozzarella cheese divided
• 4 tbsp granulated sugar divided
• 1 tsp cinnamon divided

Instructions

Whipped Cream

1. Pour the cream into the bowl of a mixer. Start on lower speed and whip for about a minute. Increase the speed and add the icing sugar slowly. Scrape the sides of the bowl to get all the sugar into the cream. Beat on high speed until firm and stiff peaks are achieved. You can store this in the fridge till needed.

Strawberries

1. Heat the waffle maker.
2. Place the berries into a bowl. Add the sugar and rosé and let macerate for 15 minutes. Add the mint towards the end.

3. While the berries are macerating, you can make the chaffles.

Chaffles

1. The batter will make four full waffles. However, due to the nature of this batter in getting the ingredients correctly proportioned, it's best to make the batter, one chaffle at a time.

2. In a small bowl whisk one egg well.

3. Add the 1 Tbsp almond meal and 1/2 cup of the mozzarella and combine well, breaking down any longer strands of the cheese as you go. Add the 1 tbsp sugar and 1/4 tsp cinnamon and combine well.

4. Pour the mixture into the heated waffle iron. I like to have the iron on the higher setting to create a crunchier exterior.

5. While the waffle is cooking, prepare the batter for the next one. Repeat until all the waffles are prepared.

6. Place each waffle onto a plate. Depending on the shape of waffle, you may be able to divide them into quarters etc. Cover a portion with whipped cream. Then spoon the berries on top. Layer another part of the waffle on top, and repeat.