Strawberry Heart Waffles Whip (Printable)

Golden waffles paired with whipped cottage cheese and fresh strawberries, perfect for breakfast or brunch.

# What You’ll Need:

→ For the Waffles

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1 3/4 cups whole milk
07 - 1/3 cup unsalted butter, melted and cooled
08 - 1 teaspoon pure vanilla extract

→ For the Cottage Cheese Whip

09 - 1 cup cottage cheese, full-fat or low-fat
10 - 2 tablespoons powdered sugar
11 - 1/2 teaspoon vanilla extract
12 - 1/4 cup heavy cream

→ For the Strawberry Topping

13 - 1 1/2 cups fresh strawberries, hulled and sliced
14 - 1 tablespoon granulated sugar
15 - 1 teaspoon lemon juice

# How To Make:

01 - Preheat your heart-shaped waffle iron according to manufacturer's instructions.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
03 - In a separate bowl, beat eggs, then add whole milk, melted butter, and vanilla extract.
04 - Pour wet ingredients into dry ingredients and gently fold together until just combined, avoiding overmixing.
05 - Lightly grease the waffle iron. Pour batter onto the iron and cook until golden and crisp. Repeat with remaining batter.
06 - While waffles cook, combine cottage cheese, powdered sugar, and vanilla extract in a blender or food processor. Blend until smooth, then add heavy cream and blend until light and fluffy.
07 - Toss sliced strawberries with granulated sugar and lemon juice. Let sit for 5 to 10 minutes to release juices and develop flavor.
08 - Serve warm waffles topped with cottage cheese whip and macerated strawberries.

# Top Tips:

01 -
  • The cottage cheese whip sounds fancy but tastes like the lightest, most delicious cloud you'll ever eat.
  • These waffles are naturally protein-rich, so you'll actually feel satisfied hours later instead of reaching for snacks.
  • Heart-shaped presentation means even a regular Tuesday morning feels like you're celebrating something worth celebrating.
02 -
  • Overmixing the batter is the number one way to ruin waffles—I learned this the hard way by ending up with dense, tough ones that tasted like they'd been left out overnight.
  • Letting the butter cool before adding it to the eggs prevents you from accidentally scrambling them, which sounds silly but makes a real difference in texture.
  • Don't skip the maceration step for the strawberries; that five-minute rest transforms them from just sweet to genuinely syrupy and concentrated in flavor.
03 -
  • Make the cottage cheese whip first and let it chill while you cook the waffles—it will be thicker and fluffier when you serve it.
  • If you're cooking for a crowd, keep finished waffles warm on a sheet pan in a 200-degree oven instead of stacking them, which traps steam and makes them soggy.
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