Strawberry Waffle Skewers: These adorable skewers are so easy to make! Made with Belgian waffles, strawberries, and homemade whipped cream, these skewers are perfect for breakfast, brunch, and Valentine’s Day! Day 10 of the 14 Days of Love.
I am a magazine junkie. More specifically, I’m a food magazine junkie. I’m pretty sure I’m single-handedly keeping the food magazine industry in business. It’s that bad.
I’ve got quite a collection growing and I just can’t seem to pare down, which is going to be a real problem soon. And I can’t cut out the recipes, because then I’d destroy the pretty pretty magazines. It’s a self-inflicted problem.
One of the magazines had a brunch-themed menu, including chocolate pancakes on a stick, or more eloquently, chocolate pancake skewers. Breakfast kabobs? Genius.
So for today, (more appropriately known as Waffle Wednesday), we’re having Strawberry Waffle Skewers.
Okay, so breakfast is awesome. Brunch is even better because it’s usually filled with all the comfort classics like cinnamon rolls, cheesy potatoes, quiche, and rich, decadent drinks full of chocolate and coffee (okay, maybe that’s just my coffee-fueled taste bud’s preference).
These are perfect for both breakfast and brunch. And so adorable. I have a thing for cute food. Mini cupcakes? I die. And then proceed to eat them all. They’re tiny so it’s fine.
Back to these waffles. Waffles are a brunch staple. And when topped with whipped cream and some sort of fruit? Incredible.
These waffles are a simple batter, which is why this recipe is so simple. Flour, cornstarch, baking powder, sugar, salt, and cinnamon make up the dry ingredients while milk, oil, an egg, almond extract, and vanilla extract make up the wet ingredients.
Once all ingredients are combined, they are cooked in a greased waffle iron for about 3-4 minutes, or according to your waffle maker’s instructions.
For the whipped cream, heavy cream, powdered sugar, and vanilla extract are whipped until it reaches the right consistency.
When it comes to the skewers, alternate waffles and strawberries, beginning and ending with waffles. I only had small skewers so I used three waffle slices and two strawberries, but if you want to make them larger, feel free to stack them up tall.
- 3/4 cup + 2 Tbsp all purpose flour
- 1/8 cup corn starch
- 2 Tbsp sugar
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1 egg
- 3/4 cup milk + 2 Tbsp
- 1/4 cup canola or vegetable oil
- 1/4 tsp almond extract
- 1 1/2 tsp vanilla extract
- 1/2 cup heavy cream
- 2-3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- Strawberries, sliced in half
- Syrup for dipping
- Preheat the waffle iron.
- Whisk all dry ingredients together (flour, corn starch, sugar, baking powder, salt, and cinnamon).
- In a separate bowl, stir together all wet ingredients (milk, oil, egg, vanilla extract, and almond extract).
- Slowly whisk wet ingredients into dry ingredients until combined.
- Grease the waffle iron before each use. Pour about 1/2 cup of batter on the waffle iron, and cook for about 3-4 minutes (until golden brown), or according to your waffle iron's instructions.
- Allow to cool while making the whipped cream.
- With a mixer, whip the heavy cream, powdered sugar, and vanilla extract until it has the consistency of whipped cream, about 5-6 minutes (depending upon your mixer, it can be longer).
- Cut waffles into small slices.
- When building the skewers, begin and end with waffle slices. Dip the top waffle slice in the whipped cream, and slide the waffle (non-whipped cream side facing up) on the skewer.
- Next, slide a strawberry onto the skewer.
- For the middle waffle (or waffles if you are making your skewers larger than mine), dip each side in the whipped cream. Slide on the skewer, and repeat until your skewer is done. Repeat for all skewers (with this recipe, I got 13-14 small skewers).
Check out some other recipes from the 14 Days of Love series: