Golden Croffles with Biscoff Whipped Cream & Juicy Strawberries

The first time I made croffles, I knew I was in trouble, in the best way possible. There’s just something magical about taking buttery, flaky croissant dough and pressing it into a waffle iron until it’s golden and crisp on the outside, yet still soft and airy inside. And when you pile on toppings like Biscoff whipped cream, fresh strawberries, and a drizzle of melted Biscoff spread, well, let’s just say breakfast quickly turns into dessert, and I’m not mad about it.

These Golden Croffles with Biscoff Whipped Cream & Juicy Strawberries are a little bit fancy but still incredibly easy to make. You don’t need to fuss over homemade dough unless you really want to, store-bought crescent roll dough works perfectly here. The croffles come together in just minutes, which means you can whip them up for a leisurely weekend brunch or even as a quick weekday treat when you need a pick-me-up. I love that they look impressive enough for guests but are secretly so simple.

The real showstopper, though, is that Biscoff whipped cream. It’s rich, fluffy, and has that warm spiced cookie flavor that pairs so perfectly with sweet, juicy strawberries. I like to finish mine with an extra drizzle of melted Biscoff spread and a sprinkle of crushed cookies for good measure, because why not? Whether you’re serving these for breakfast, brunch, or dessert, one bite and you’ll see why they’ve become my latest obsession.

Ingredients

For the croffles:

• 1 can Pillsbury crescent roll dough (or your favorite homemade croissant dough) – The flaky, buttery base that makes these croffles so irresistible.

• Nonstick spray or butter (for greasing the waffle iron) – Keeps those golden croffles from sticking so they lift out perfectly every time.

For the Biscoff whipped cream:

• 1 cup heavy whipping cream, very cold – Chilled cream whips up into the dreamiest, fluffiest texture.

• 2 tbsp Biscoff spread (softened slightly) – That sweet, spiced cookie flavor swirled right into the cream.

• 3 tbsp powdered sugar (optional, adjust to taste) – A touch of sweetness to balance the rich Biscoff.

• ½ tsp vanilla extract (optional) – Adds a subtle warmth that makes the cream even more delicious.

Toppings:

• Fresh strawberries, sliced – Juicy, sweet, and the perfect pop of freshness.

• Extra Biscoff spread, melted (for drizzling) – A warm, gooey finish that ties everything together.

• Crushed Biscoff cookies – A crunchy little sprinkle for texture and extra cookie goodness.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your waffle iron according to its instructions. Lightly grease the waffle iron with nonstick spray or a dab of butter.

2. Unroll the crescent roll dough and separate it into individual triangles. Roll each triangle from the wide end to the tip to form a croissant-like shape.

3. Place the rolled dough into the preheated waffle iron. Gently press down (you don’t need to flatten them completely) and cook for 3–5 minutes, or until they turn golden and crisp.

4. In a chilled bowl, whip the heavy cream until soft peaks form. Add in the Biscoff spread, powdered sugar, and vanilla extract (if using). Continue whipping until the mixture is smooth and fluffy, avoid overwhipping.

5. While the croffles are still warm, top them with a generous dollop of Biscoff whipped cream. Layer on fresh sliced strawberries. Drizzle with extra melted Biscoff spread. Finish by sprinkling crushed Biscoff cookies over the top.

Tips & Tricks for Perfect Biscoff Strawberry Croffles

• I always make sure my waffle iron is fully preheated before adding the dough, it helps the croffles get that gorgeous golden crust without sticking.

• If you’re using store-bought crescent roll dough, don’t worry about getting the shape perfect. Once they’re pressed in the waffle iron, they magically transform into that croffle shape we all love.

• Keep your heavy cream super cold before whipping, it makes all the difference in getting it light and fluffy.

• I like to soften my Biscoff spread just enough so it blends smoothly into the cream without melting it. A few seconds in the microwave does the trick.

• For extra indulgence, I sometimes drizzle the croffles with melted Biscoff while they’re still warm so it seeps into all those little waffle pockets.

• Don’t skip the crushed Biscoff cookies on top, they add the most satisfying crunch alongside the soft cream and juicy strawberries.

Serving

• I love serving these croffles fresh off the waffle iron while they’re still warm and crisp, it makes the Biscoff whipped cream melt ever so slightly.

• Pile them high on a big platter and let everyone add their own toppings for a fun, DIY brunch vibe.

• They’re just as perfect for a lazy weekend breakfast as they are for a special occasion like Mother’s Day, Valentine’s Day, or a birthday breakfast in bed.

• For an extra pretty presentation, I like to fan out the strawberry slices on top and give everything a final drizzle of melted Biscoff right before serving.

• If you’re feeling fancy, serve them alongside a little pot of extra whipped cream so everyone can add an extra dollop (because more Biscoff is never a bad thing).

Storing

• Croffles are definitely at their best fresh, but if you have leftovers, you can pop them in an airtight container once they’ve completely cooled.

• I keep the whipped cream separate and store it in the fridge, otherwise the croffles can get soggy.

• To reheat, I like to pop the croffles back in the waffle iron or a toaster oven for a couple of minutes to bring back that crispiness.

• The Biscoff whipped cream will keep in the fridge for up to 2 days, just give it a quick whisk before serving to fluff it back up.

• Strawberries are best sliced fresh, so I always prep those right before serving again.