Waffles, Macerated Strawberries and Whipped Cream

Ingredients

• 1 lb Strawberries (Fresh, ripe, and in-season for best flavor)
• 0.25 cup Granulated Sugar (Adjust amount based on the sweetness of your berries)
• 1 tbsp Lemon Juice (Freshly squeezed is recommended)

Instructions

1. 1

   Prepare the Strawberries

   • Gently rinse the strawberries under cool running water and pat them completely dry with a paper towel.
   • Remove the green leafy tops (hull the strawberries) using a paring knife or a strawberry huller.
   • Slice the strawberries to your desired thickness, about 1/4-inch, or quarter them if they are small. Place them in a medium-sized bowl.
2. 2

   Combine and Macerate

   • Sprinkle the granulated sugar over the sliced strawberries in the bowl.
   • Drizzle the fresh lemon juice on top. The lemon juice brightens the flavor and helps prevent the fruit from browning.
   • Using a rubber spatula, gently fold the ingredients together until the strawberries are evenly coated. Be careful not to mash the berries.
   • Let the bowl sit at room temperature for at least 30 minutes, or up to 1 hour. You will see the sugar dissolve and a natural syrup form as it draws moisture from the fruit.
3. 3

   Serve or Store

   • After 30 minutes, give the strawberries a final gentle stir. They should be tender and swimming in a beautiful red syrup.
   • Serve immediately over your favorite desserts like ice cream, pound cake, shortcakes, yogurt, or waffles.
   • If not serving right away, transfer the macerated strawberries to an airtight container and store in the refrigerator for up to 3 days.

Ingredients

• 1 cup heavy whipping cream (very cold, 36%+ milk fat recommended)
• 2 tbsp powdered sugar (sifted, or to taste)
• 1 tsp vanilla extract (use pure vanilla extract for best flavor)

Instructions

1. 1

   Chill your equipment. For the best results, place a large mixing bowl (preferably metal or glass) and the beaters or whisk attachment from your mixer in the freezer for at least 15-20 minutes. Cold equipment is the key to light, fluffy cream.

2. 2

   Combine the ingredients. Pour the very cold heavy whipping cream, sifted powdered sugar, and pure vanilla extract into the chilled bowl.

3. 3

   Whip the cream. Using an electric hand mixer or a stand mixer with the whisk attachment, start whipping on low speed for 30 seconds to combine. Gradually increase the speed to medium-high.

4. 4

   Check for peaks. Continue whipping for 2-4 minutes, stopping occasionally to check the consistency. For soft peaks, the cream will hold its shape but the tip will flop over. For medium peaks, the tip will curl slightly. For stiff peaks, the peak will stand straight up when the beater is lifted.

5. 5

   Serve or store. Be careful not to over-whip, or the cream will become grainy and turn into butter. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.