
Now that I’ve lured you in, I want to share an amazing simple recipe I came up with today. Being that I’m in the works on our Louisiana Strawberry Vinaigrette, I have a lot of fresh strawberries laying around the house and I have to be a little creative. So, I took on the strawberry shortcake, using ingredients from our vinaigrette: Fresh strawberries, cane syrup, and poppy seeds — I have more of that than I know what to do with, our batch consists of over 40,000 local, fresh strawberries.
So here we go, have fun:
What you’ll need:
- Fresh strawberries, 1 lb, sliced
- Belgian waffles (I used Van’s), 3
- Whipped cream
- Strawberry Puree (blend all in blender)
- Strawberries, about a pound, washed & cleaned
- Cane syrup, 1/4 cup
- Almond milk, 1/4 cup
- Poppy seeds, 1 tablespoon
- Awesome Sauce
- Dark chocolate morsels, 1/3 cup
- Cane syrup, 1/4 cup
- Raw sugar (optional)
How to do it:
- With the Belgian waffles frozen, cut them in half and put them in the toaster.
- While it’s toasting, let’s make the Strawberry Puree. In a blender, add the Strawberries, Cane syrup, Almond milk (or regular), and Poppy seeds — blend it up.
- Lay the halved Belgian waffle on a plate and add a dollop of Whipped cream, fan Strawberry slices in a circle, and pour the Strawberry Puree over.
- Top that with another halved Belgian waffle and add another dollop of Whipped cream, fan Strawberries slices in a circle, and stick one at the top point up.
- Awesome Sauce time. Melt the Dark chocolate and Cane syrup in a glass measuring cup in the microwave in 15 sec increments until nice and running. This will harden fast so get ready to drizzle.
- Then make a waffle design over the shortcake with the Awesome Sauce. And top by sprinkling raw sugar.
I made three and experimented on different toppings like: Granola, Strawberry Puree, and Awesome Sauce. Comment below if you come up with any other ideas for toppings.
It’s not totally gluten-free, sugar free, vegan, but it is delicious and will make you a superstar in the kitchen. Indulge.