Strawberry waffles with strawberry peppercorn butter and lemon whipped cream

Ingredients:

Strawberry waffles

• 24 ripe strawberries
• 2 tbsp cane sugar + 1 tbsp
• 2 tsp. raspberry liqueur
• 1 and 3/4 cups premium flour
• 2 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1 and 1/4 cups + 2 tablespoons of sour milk or kefir
• 110g unsalted butter, melted and let cool slightly + 4 tbsp melted butter for frying

Strawberry Butter with Black Pepper

• 12 strawberries, hulled and finely chopped
• 220 g unsalted butter at room temperature
• 2 tablespoons of honey
• A pinch of salt
• A pinch of coarsely ground black pepper

Lemon Whipped Cream

• 1 cup chilled whipped cream
• Finely grated zest of 1 lemon
• 1/4 cup prepared lemon curd

Preparation:

1. Strawberry waffles:
   
   Finely chop eight strawberries and toss in a small bowl with 1 tablespoon of sugar and raspberry liqueur, if using. Let sit at room temperature until the strawberries have softened slightly and released some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise and toss with the remaining 1 tablespoon of sugar.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and 1 tablespoon of sugar. In a small bowl, combine the eggs and sour milk. Add the liquid mixture to the flour mixture and knead until smooth. Add the diced strawberries and their juices, along with the melted butter (if the strawberries have released a lot of juice, transfer them to the batter with a slotted spoon and add a little of the juice). Cover and let sit at room temperature for 30 minutes.
3. Strawberry Butter with Black Pepper:
   
   Combine strawberries, butter, honey, salt, and black pepper in a food processor. Process until almost smooth. Transfer the butter to a bowl and let it sit at room temperature.
4. Lemon Whipped Cream:
   
   Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Beat until slightly thickened. Add the lemon curd and continue beating until soft peaks form. Refrigerate until ready to serve.
5. Heat a waffle iron according to the manufacturer's instructions. Brush with melted butter and add a ladle of batter. Close the lid and cook the waffles until crisp, about 4 minutes. Serve immediately, or transfer the waffles to a rack set over a baking sheet and bake in an oven preheated to 300°F (150°C). Repeat with the remaining batter and melted butter. Brush the waffles with strawberry butter, top with sliced ​​strawberries, and a dollop of whipped cream.