Easy Strawberry Waffle Cake Roll (with Video)
A waffle cake roll filled with whipped cream and strawberries - a perfect breakfast or brunch idea
Prep Time20 mins
Cook Time5 mins
Total Time2 hrs 25 mins
Servings: 8 servings
- 1 3/4 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 2 tbsp sugar
- 2 large eggs
- 1 1/2 cups milk warmed slightly
- 1/2 cup melted butter or oil
- 7 fresh strawberries
- 2 1/2 cups whipped cream or topping
Turn on your waffle maker. Set aside a wire cooling rack. Wash and hull your strawberries. While it's heating, make the batter.
In a medium bowl, mix together flour, salt, baking powder, sugar. In another bowl, whisk together eggs, milk and butter/oil.
Pour the wet ingredients into the wet ingredients and mix until smooth. Then pour enough batter to fill the waffle iron, about 1/2 cup per waffle. Cook 4-5 minutes until golden.
Using a spatula, gently loosen the waffle from the iron. Then carefully lift away to the cooling rack. Cool 10 minutes, meanwhile prepare the whipped topping.
Place a large piece of plastic wrap on a work surface. Place cool waffle on top. Spread whipped cream/topping about 1/2 inch thick across.
Place strawberries in the middle of the waffle. Then using the plastic wrap for support, roll up the waffle until the ends meet. (Don't worry if the topping squishes out.) Chill 2 hours.
Remove the plastic wrap from the roll. Slice into 1-inch pieces. Serve and enjoy!
Calories: 343kcal | Carbohydrates: 28g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 108mg | Sodium: 613mg | Potassium: 146mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1100IU | Vitamin C: 9.9mg | Calcium: 220mg | Iron: 1.4mg