Strawberry Shortcake Napoleons
    Servings
    2, but they’re huge. I split 1 between Grace and Allie.
    Servings
    2, but they’re huge. I split 1 between Grace and Allie.
    Ingredients
    Instructions
    1. Hull the strawberries with a small paring knife or a corer tool. (I have a neat little spoon-shaped tool with teeth all around the edge. It makes coring strawberries a breeze. Scoop, toss. Scoop, toss.) Chop each berry into slightly larger than bite-sized pieces.
    2. If you want a bit of syrup to pour over your strawberries, sprinkle them with 1/4 cup or so over sugar and put them in the refrigerator for a few hours, up to over night. I didn’t want to add sugar to the girls’ breakfast, so I just left theirs dry.
    3. When you’re ready to make the napoleons, toast the waffles.
    4. Spoon a generous pile of strawberries on top of a waffle on a plate.
    5. Add a dollop of whipped cream.
    6. Cover with another waffle, more strawberries, and more whipped cream. Top with a strawberry garnish, a little chocolate sauce, or a dusting of colored sugar.

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