Strawberry & Cream Waffle Recipe

Preheat and prepare

Preheat waffle iron according to manufacturer's instructions to medium-high. Lightly butter or spray the plates with unsalted butter.

Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon fine sea salt until evenly mixed.

Combine wet ingredients

In a separate bowl or large measuring cup, lightly beat 2 large eggs. Whisk in 1 1/2 cups whole milk, 6 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until combined.

Make the batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined — a few small lumps are fine. Do not overmix or the waffles may be tough. Let the batter rest 5 minutes while waffle iron finishes preheating.

Cook waffles

For each waffle, pour the recommended amount of batter into the preheated waffle iron (usually 3/4 to 1 cup, depending on your iron). Close and cook until golden brown and crisp, about 3–5 minutes (follow your waffle iron’s indicator). Transfer cooked waffles to a wire rack in a single layer to keep them crisp while you finish the rest.

Prepare strawberries

While waffles cook, place 2 cups hulled and sliced fresh strawberries in a medium bowl. Sprinkle 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice over the berries.

Macerate

Gently toss to coat and let sit for 10–15 minutes to macerate so the berries release their juices. If the mixture seems too thick for topping, stir in up to 1 tablespoon water to loosen slightly.

Optional quick compote

For a warmer, saucier topping: place the sugared strawberries in a small saucepan, cook over medium-low heat for 3–4 minutes until juices thicken slightly, then remove from heat and cool 2 minutes before serving.

Make the cream (no cream cheese)

For a light whipped cream: chill a medium bowl and whisk or beaters for 5 minutes in the freezer. Pour 1 cup heavy whipping cream into the bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Use immediately.

Cream cheese variation

For a thicker, tangy cream: soften 2 ounces cream cheese to room temperature and beat until smooth. Gradually add 1/2 cup of the heavy cream to the cream cheese to loosen, beating until combined. In a separate chilled bowl, whip the remaining 1/2 cup heavy cream with 1 tablespoon powdered sugar until soft peaks form, then fold into the cream cheese mixture with 1 teaspoon vanilla until smooth and spreadable.

Place one warm waffle on a plate. Spoon a generous dollop (about 2–3 tablespoons) of the sweet cream onto the waffle, spreading slightly toward the edges.

Top the cream with 1/3 to 1/2 cup of the macerated strawberry mixture, letting juices drizzle over the waffle.

If desired, dust with 1 tablespoon powdered sugar, add a few fresh mint leaves for color, and serve with maple syrup on the side.

Repeat with remaining waffles and toppings. Serve immediately so waffles remain crisp and cream stays chilled.