Strawberry Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly brush or spray the plates with a little melted butter or oil just before cooking.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup whisk 2 large eggs until blended. Add 1 1/2 cups whole milk, 1 tsp vanilla extract, and 6 tbsp melted unsalted butter; whisk until smooth.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Gently fold with a spatula until mostly combined; a few small lumps are okay. Let the batter rest 5 minutes to hydrate the flour and relax the gluten.

Cook waffles

When the iron is hot, lightly brush with the reserved butter. Pour the appropriate amount of batter for your waffle iron (about 3/4 to 1 cup for standard Belgian iron) onto the center of the plates. Close and cook until deep golden brown and crisp (usually 3–5 minutes, depending on your iron). Remove carefully and keep warm on a wire rack in a low oven (about 200°F / 95°C) if making multiple waffles.

Prepare strawberries

Hull and slice 2 cups fresh strawberries into halves or quarters depending on size.

Macerate strawberries

Place the sliced strawberries in a bowl, add 2 tbsp granulated sugar and 1 tsp fresh lemon juice. Toss to combine and let sit at room temperature for 10–15 minutes to macerate and release juices. If the mixture is too thick, stir in up to 1 tbsp water to loosen to a sauce-like consistency.

Optional warm compote

If you prefer a warm topping, transfer the macerated strawberries and juices to a small saucepan and simmer over medium-low heat for 2–3 minutes until slightly thickened. Remove from heat and cool slightly before serving.

Chill equipment

Place a mixing bowl and beaters in the refrigerator or freezer for 5–10 minutes to chill for best whipping results.

Whip cream

Pour 1 cup chilled heavy cream into the chilled bowl. Add 2 tbsp powdered sugar and 1/2 tsp vanilla extract. Using an electric mixer on medium-high speed, whip until soft peaks form (about 2–3 minutes). Taste and add a little more sugar if you prefer sweeter cream. Do not overwhip; stop when you reach medium-stiff peaks.

Plate waffles

Place one or two warm Belgian waffles on each plate.

Top with strawberries

Spoon a generous portion of the macerated (or warmed) strawberries and their juices over the waffles, letting some run into the pockets.

Add whipped cream and finish

Top with a dollop or piping of fresh whipped cream. Dust lightly with 1 tsp confectioners' sugar if desired and garnish with mint leaves.

Serve

Serve immediately so waffles remain crisp and cream is fresh. Offer extra strawberries and whipped cream on the side if desired.