Belgian Waffles with Berry Cream

With their sweet whipped cream topping loaded with strawberries and blueberries, these waffles are equally popular for dessert! MORE+ LESS-

By Betty Crocker Kitchens

August 6, 2008

Berry Cream

cup whipping cream

1/4

cup powdered sugar

cups sliced fresh strawberries or 1 package (10 oz) sliced frozen strawberries, thawed, drained

1/2

cup fresh or frozen (thawed and drained) blueberries

eggs

cup milk

2 1/3

cups Original Bisquick™ mix

tablespoons granulated sugar

1/4

cup vegetable oil

Additional berries, if desired

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1

In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in strawberries and blueberries.
2

Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
3

In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon colored. Beat in milk. Beat in Bisquick and granulated sugar on low speed until smooth. Gently fold in oil. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
4

Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top each waffle with berry cream and additional berries.

Make waffles ahead of time and freeze. You can reheat them in the toaster or in a 350°F oven for about 5 minutes.
Chances of having leftover berry cream are slim, but just in case: Refrigerate 1 to 2 days and use to top pancakes, ice cream, pound cake, brownies or shortcake.
To prevent waffles from sticking, season the waffle iron according to the manufacturer’s directions. After each use, remove all traces of baked-on batter or crumbs.