4 tablespoons mint infused light cream (see recipe)
1 lb ripe strawberries, sliced
2 cup sugar
1 lime, zested and juiced
2 tablespoons mint, finely chopped
Combine dry ingredients in a food processor and blend. In a separate bowl mix melted butter, 3 eggs, 1 Ts vanilla and then 2 cups buttermilk. Add to dry ingredients and stir until just combined. Let sit 10 minutes. Preheat waffle iron. Brush both sides with 2 TB of melted butter, and ladle recommended amount onto iron. Cook until crispy on both sides (@3 min).
Mint Infused Light Cream: Heat 1 cup light cream with a cup of mint leaves, let sit for 5 minutes and strain.
Mint Buttercream: Beat butter until pale, add cream and sugar and beat until airy.
Strawberry Sauce: Slice 1 lb. ripe strawberries, toss with 1 cup sugar, cover, and let sit overnight. The next morning, add 1 cup sugar and zest and juice of 1 lime and 2 TB finely chopped mint and heat to boil, then boil gently for 10 minutes. Cool.