Strawberry Shortcake Waffles

Make the Buttermilk: Combine the soy milk and apple cider vinegar in a small bowl or large glass measuring cup. Mix well and set aside for at least 5 minutes, to allow the milk proteins to curdle.

Dry Ingredients: Sift the flour, baking powder, and salt into a large bowl (sifting the flour makes fluffier waffles!). Mix well, then form a well in the center of the bowl. Set aside.

Wet Ingredients: Add the cane sugar, melted butter or oil, and vanilla to the buttermilk mixture. Whisk until the cane sugar is fully dissolved.

Combine: Add the wet ingredients to the bowl with the dry ingredients and mix gently until most of the batter is combined (some lumps are okay). Set aside to let the batter thicken slightly while you preheat your waffle iron.

Cook the Waffles: Warm your waffle iron, grease it, and cook your waffles according to your own preference — amount of batter and cook time will vary depending on the brand, but I used about 1/4 cup of batter per waffle and cooked my waffles for around 4 minutes.

Repeat: Remove the waffles from the waffle iron and transfer to a wire rack to let cool. Repeat with the remaining waffle batter; I like to brush my waffle iron with a small amount of oil between each batch of waffles.

Make the Whipped Cream: In the meantime, add the heavy whipping cream, sugar, and vanilla to a stand mixer. Beat on high for 2 to 5 minutes, until stiff peaks form. (Note: if you do not have a stand mixer you can also make the whipped cream in a large bowl with a handheld electric mixer).

Assemble: Top each waffle with fresh strawberries, a drizzle of macerated strawberry juice, and a dollop of whipped cream (or go for a double stack!).

Serve & Store: Enjoy immediately, or store leftovers in separate airtight containers in the refrigerator for up to 3 days. Leftover waffles can also be frozen for up to 2 months and reheated as necessary.