Skip to content
  • by

Pizzelles with Strawberries and Whipped Cream

Pizzelles with Strawberries and Whipped CreamI used a variation of the pizzelle batter by Marianne Jungels in this recipe and it worked beautifully without sticking to the pizzelle iron. The strawberries and whipped cream made for an extra special dessert!

Serves 8-10. Makes about 24 pizzelles.



  • 3 eggs
  • 3/4 c sugar
  • 1 stick melted butter (1/2 cup)
  • 1 3/4 c all purpose flour
  • 2 tsp baking powder
  • 1/4 c corn oil

Strawberries and Whipped Cream:

  • 2 quarts strawberries
  • 1/2 c powdered sugar (divided use)
  • 4 c heavy whipping cream
  • 1/2 tsp vanilla



  1. In a large bowl, beat eggs and sugar with a whisk until well-incorporated.
  2. Add melted butter and vanilla and beat again.
  3. Sift together the flour and baking powder. Add to wet ingredients and blend until smooth.
  4. Preheat pizzelle iron according to manufacturer’s instructions. If using a stove-top model, preheat over medium low on one side for a few minutes, then turn over and heat the other side.
  5. Brush iron with corn oil an top and bottom. Place about one tablespoon of dough in the center of the iron.
  6. Close iron tightly and bake according to manufacturer’s instructions. If using a stove-top model, bake about 20 seconds on each side. (Pizzelles will seem soft and floppy at first.)
  7. Remove pizzelle by prying up one side with a fork and lifting it onto a cooling rack. Repeat process until all pizzelles are baked. Cool completely. If desired dust them lightly with powdered sugar.

Strawberries and Whipped Cream:

  1. Remove stems of strawberries and thinly slice, placing them in a large bowl.
  2. Add about 1/3 cup of the powdered sugar and stir well. Allow berries to chill and macerate in the sugar at least an hour for best results.
  3. Whip cream with an electric beater on low for a minute or two. Turn beater off and scrape sides and bottom of bowl.
  4. Add remaining powdered sugar (or to taste) and the vanilla; continue to beat on low until the sugar dissolves. Scrape bowl again.
  5. Turn speed to highest setting and beat until stiff. Chill until served.
  6. Serve strawberries in dessert bowls. Dollop with whipped cream and place a pizzelle on the side. Serve extra pizzelles at the table as desired.

Leave a Comment

Your email address will not be published. Required fields are marked *