Biscoff Strawberry Croffles
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I first made croffles for my birthday breakfast some years ago, and now I can’t celebrate my special day without having them first thing. A bakery-style treat that takes 20 minutes to make, and sitting down to enjoy this with my family is exactly the kind of slow birthday morning I’ll never get tired of.
These strawberry croissant waffles also happen to be part of my ongoing Biscoff obsession series, which started with my Biscoff cheesecake. I keep finding new ways to use that sweet little jar of cookie butter, and this one might be my favorite yet. Outside of my birthday, I love making this croffle recipe in the summertime when farmer’s markets start overflowing with summer berries. The fresh strawberries and fluffy Biscoff cream against crisp waffle-pressed crescent dough feels every bit celebratory, but genuinely low-effort.
When I’m craving something savory, I make my turkey pesto croffle sandwich with the same crescent roll shortcut. Turns out, the secret to making bakery-worthy croffles at home isn’t pastry expertise, but a smart shortcut that makes it completely doable.
How to Make Croffles
The recipe comes together in two parts: first the croffles, then the toppings. I like to have the strawberries sliced and the Biscoff spread softened before I start cooking because once the croffles come off the waffle iron, everything moves quickly.
A properly preheated waffle iron makes all the difference. The dough should start sizzling as soon as it hits the plates. That immediate heat creates crisp edges and flaky layers instead of soft, steamed dough. The croffles are ready when they’re evenly golden and feel lightly crisp when you lift an edge with a spatula.
For the whipped cream, stop mixing as soon as it looks fluffy and smooth. Then top the warm croissant waffles with the cream, strawberries, Biscoff drizzle, and cookie crumbs right before serving so every bite stays crisp, creamy, and fresh.
The full ingredient list and step-by-step instructions are in the printable recipe card below.
Ingredient Notes
- Pillsbury crescent roll dough: Crescent roll dough is the right choice for this recipe. It gives you the buttery, layered texture a croffle needs without making dough from scratch.
- Heavy whipping cream: Keep it as cold as possible. Cold cream whips faster and gives you a fluffy topping that holds its shape.
- Biscoff spread: Soften slightly before using. I do this by letting it sit at room temperature for a bit or by microwaving it for 5 to 10 seconds. A softer spread blends in more smoothly and gives you a silky, evenly flavored whipped cream.
- Melted Biscoff spread: You only need a few tablespoons for the drizzle. Scoop it into a small microwave-safe bowl and warm it in short bursts until it loosens into a pourable consistency. It thickens again as it cools, so drizzle it over the croffles while it’s still warm.
Step-By-Step Instructions
- Preheat the waffle iron and lightly grease it.
- Prepare the croissant dough.
- Cook the croffles until golden and crisp.
- Prepare the Biscoff whipped cream.
- Assemble your croffles.
Substitutions and Variations
- Swap the strawberries for sliced bananas, fresh raspberries, or caramelized apples depending on the season. Bananas make the croffles feel extra decadent, raspberries add a tart contrast, and apples give them cozy fall vibes.
- Replace the strawberries, Biscoff drizzle, and crushed cookies with other fun toppings. A sprinkle of chopped toasted pecans or walnuts adds a delightful crunch, a dusting of powdered sugar adds a simple bakery-style touch, and mini chocolate chips over the whipped cream is a hit with the kids.
Jessica’s Tips
- If your croffles soften as they sit, pop them back in the waffle iron for a minute. They crisp up beautifully and taste freshly made again.
- Let the croffles cool for a minute before adding the whipped cream. I’ve rushed this before, and warm is good, but too hot turns the topping into a puddle.
- Don’t pile the toppings on too heavily. A lighter layer of cream and fruit keeps the croffles crisp enough to pick up and eat without a fork.
Storage & Reheating Tips
Croffles are best the day they’re made, but leftovers will keep in an airtight container in the refrigerator for up to 2 days. Store the whipped cream separately if possible so the croffles stay crisp.
Freeze the plain croffles, without toppings, in a freezer-safe bag for up to 2 months. Reheat them in the toaster, air fryer, or waffle iron until warm and crisp again, then add fresh whipped cream and toppings.
The Biscoff whipped cream can be made up to 24 hours ahead and kept in the refrigerator. If it loses a little volume, a few quick turns with the whisk bring it right back.
How to Serve Croffles
We already know that Biscoff strawberry croffles are great for birthdays, but they also make a lovely breakfast for Mother’s Day, Valentine’s Day, anniversaries, or any morning that deserves a little extra celebration.
Because croffles are cooked one at a time, this recipe is perfect for a small table of two to four people. Serve them with hot coffee and a small fruit platter, pair them with savory favorites like a baked omelet or a fried egg, or add them to a breakfast charcuterie board.
More Special Occasion Breakfast Treats To Try
- Upside-down apple tart
- Blueberry buckle
- Cheese danish
- Apple cinnamon cake
- Cinnamon rolls
- Lemon blueberry pound cake
Crescent Roll Croffles Recipe with Strawberries and Biscoff
Ingredients
For the croffles:
- 1 can Pillsbury crescent roll dough
- Nonstick spray or butter for greasing
For the Biscoff whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar optional, adjust to taste
- ½ tablespoon vanilla extract
- 2 tablespoons Biscoff spread
Toppings:
- Sliced fresh strawberries
- Melted Biscoff spread
- Crushed Biscoff cookies
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions, then grease it lightly with nonstick spray or a dab of butter.
- Unroll the crescent dough and separate it into triangles. Roll each triangle from the wide end to the tip, just like you’re shaping a crescent roll.
- Place a rolled piece of dough into the preheated waffle iron.
- Press down gently, no need to flatten it all the way, and cook for 3 to 5 minutes until golden and crisp.
- Combine the cream, sugar, and vanilla in a chilled bowl.
- Whip the heavy cream until soft peaks form.
- Add the Biscoff spread and continue whipping until just incorporated. Stop as soon as it’s fluffy. Overwhipping turns it grainy fast.
- While the croffles are still warm, pipe or spread with a generous layer of Biscoff whipped cream on each piece of crescent dough.
- Finish with a layer of sliced strawberries, a drizzle of melted Biscoff spread, and a sprinkle of crushed Biscoff cookies.
