Strawberries & Cream Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to manufacturer's instructions. Lightly brush or spray with vegetable oil or nonstick spray.

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the eggs, then add the whole milk, melted unsalted butter, and vanilla extract. Whisk until smooth.

Combine batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine—do not overmix. Let the batter rest for 5 minutes while the waffle iron finishes preheating.

Cook waffles

Spoon or pour the recommended amount of batter onto the preheated waffle iron (typically 1/2 to 3/4 cup per waffle depending on size). Close and cook until golden brown and crisp, about 4–6 minutes, following your iron's indicator. Repeat to make two Belgian waffles. Keep cooked waffles warm on a wire rack in a low oven (200°F / 95°C) if making ahead.

Macerate strawberries

Place the hulled and sliced strawberries in a bowl and toss with 2 tablespoons granulated sugar. Let sit at room temperature for 10–15 minutes so the berries release their juices and become slightly saucy.

Make whipped cream

Chill a mixing bowl and whisk or paddle for 5 minutes in the freezer if possible. Pour the heavy whipping cream into the chilled bowl, add powdered sugar and 1/2 teaspoon vanilla extract. Whip by hand or with a mixer on medium-high speed until soft to medium peaks form. Taste and adjust sweetness if desired. Transfer whipped cream to a piping bag or bowl.

Soften and combine

In a medium bowl, beat the softened cream cheese with a whisk or electric mixer until smooth and lump-free. Add the maple syrup, brown sugar (if using), vanilla extract, and pinch of salt. Beat until fully incorporated.

Thin to syrup consistency

Add milk or cream, one tablespoon at a time (use about 2 tablespoons total), and whisk until the mixture reaches a pourable syrup consistency. If too thick, add a little more milk. If too thin, chill briefly to firm up.

Warm gently (optional)

For a warm syrup, transfer the maple cream cheese mixture to a small saucepan and warm over low heat for 1–2 minutes, stirring constantly. Do not boil. Alternatively, microwave in 10-second intervals, stirring between, until warm and pourable.

Place two Belgian waffles on each serving plate (this recipe yields two waffles; scale as needed for more servings).

Spoon a generous portion of macerated strawberries (with their juices) over the waffles, letting some juice soak into the waffle pockets.

Add a dollop or a swirl of whipped cream on top of the strawberries.

Drizzle the maple cream cheese syrup evenly over the whipped cream and strawberries. Use more or less to taste.

Finish with a light dusting of powdered sugar and a sprig of fresh mint for color, if desired. Serve immediately while waffles are crisp and warm.