Ingredients
Equipment
Method
Make the waffle batter
- Whisk together all-purpose flour, baking powder, granulated sugar, and salt in a large bowl until evenly combined with no dry streaks.
- Whisk eggs, milk, melted butter, and vanilla extract in another bowl until smooth, then pour into the dry ingredients and stir just until combined; small lumps are fine and the batter should look slightly thick.
Cook waffles
- Preheat the waffle iron according to the manufacturer’s instructions, then cook the batter until the waffles are golden and crisp, about 3-5 minutes per batch.
- Transfer waffles to a plate and let them cool slightly, about 2 minutes, so they stay crisp when stacked.
Whip the cream
- Beat heavy whipping cream and powdered sugar until stiff peaks form, about 2-4 minutes, and the cream should hold sharp ridges when the beaters lift.
Assemble the cake
- Stack the waffles on a serving plate and spread whipped cream between each one, then add strawberries in a layer so the filling reaches near the edges.
- Arrange the remaining berries on top in a red, white, and blue pattern, covering the center first and leaving a little space for balance.
- Finish with a final dollop of whipped cream, then slice like a cake and serve immediately so the waffles stay crisp.
Notes
For best texture, keep the waffles crisp by assembling right before serving and slice once guests are ready. Store leftovers in an airtight container in the fridge up to 1 day; the waffles will soften. Freezing is not recommended because the whipped cream and berries lose their best texture. For a lighter option, use 1 cup heavy whipping cream plus 1 cup cold low-fat coconut cream and whip to stiff peaks.