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Strawberry Rhubarb Waffle Shortcakes

  • Author: Deanna Segrave-Daly
  • Yield: 8 servings 1x


A twist on strawberry shortcake featuring whole-grain waffles, rhubarb sauce and a mascarpone yogurt topping.


Units Scale

For Waffles:

  • 3/4 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/4 cup ground flaxseed
  • 2 tablespoons canola oil
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Zest from half of a lemon or orange
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 1/4 teaspoon baking soda

For Strawberry Rhubarb Sauce:

  • 3 cups chopped rhubarb
  • 3 cups sliced strawberries, divided
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • Zest from half of a lemon or orange
  • For Mascarpone Yogurt Topping:
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup mascarpone cheese
  • 1/4 teaspoon vanilla extract


  1. For the waffles, in a large bowl whisk together flours, ground flaxseed, oil, sugar, vanilla extract, salt and zest. Whisk in buttermilk.
  2. In a separate bowl, whisk together eggs and baking soda. Mix into flour mixture with wooden spoon until everything is incorporated. Bake in waffle iron according to instructions.
  3. For sauce, add rhubarb, 2 cups strawberries, sugar and water to a large saucepan. Bring to a boil, then simmer 10 – 15 minutes or until the sauce is smooth (stir frequently.) Remove from stove and mix in remaining strawberries, vanilla extract and zest.
  4. For topping, beat together yogurt, mascarpone and vanilla extract.
  5. To assemble, cut each waffle in half diagonally. Place one half on dish, spoon sauce over top. Cover with other waffle half and spoon over more sauce. Top with dollop (about 2 tablespoons) of yogurt topping. Repeat with remaining servings. Serve with fresh mint if desired.