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Balsamic Roasted Strawberries with Ginger-Spiced Waffles

Course: Breakfast


  • Roasted Strawberries
  • 3 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • pinch salt
  • 2 pints fresh strawberries trimmed and halved lengthwise
  • Waffles
  • 1 3/4 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons ground ginger
  • 3/4 teaspoons cinnamon
  • 3/4 teaspoons ground cardamom
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2 cups sour cream
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 stick unsalted butter (8 tablespoons) melted
  • Whipped Cream
  • 1 cup heavy cream
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract


  • To roast the strawberries, preheat oven to 350°F. Mix maple syrup, balsamic vinegar, and salt in a medium bowl. Add strawberries and toss gently. Arrange strawberries cut side up on a foil-lined baking sheet. Drizzle remaining juices over the tops of the berries. Roast until strawberries look slightly dried but remain firm, about 30 minutes. Remove from oven and set on a cooling rack until ready to serve.
  • For the waffles, whisk dry ingredients together in a medium-sized mixing bowl. In another bowl, beat together eggs, sour cream, balsamic vinegar, maple syrup, vanilla, and melted butter. Combine wet and dry ingredients, mixing until smooth.
  • Brush preheated waffle iron lightly with vegetable oil. For a Belgian-style waffle iron, use about ½ cup batter. Cook for 2 to 3 minutes until the iron stops steaming and the waffles are golden.
  • For the whipped cream, combine ingredients in a medium bowl. Whisk until soft peaks form.
  • Serve waffles warm layered with the strawberries and topped with whipped cream.