Fresh Strawberry Waffle Recipe

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay the 6 slices of thick-cut bacon in a single layer on the rack.

Bake bacon for 15–20 minutes, rotating the pan once, until crisp but not burnt. Remove bacon to a paper towel-lined plate to drain and reserve the rendered fat from the baking sheet.

When cool enough to handle, chop 3 slices of bacon into small bite-sized pieces for garnish. Reserve the remaining bacon for serving. Measure 2 tablespoons of the cooled rendered bacon fat and set aside (if fat is insufficient, supplement with melted unsalted butter to reach 2 tbsp).

Hull and slice the fresh strawberries. Place in a bowl with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Toss to combine and let macerate at room temperature for at least 15 minutes, stirring occasionally, until strawberries release juices but still hold shape.

Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour 1 cup cold heavy cream into the bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.

Whip on medium-high speed until soft peaks form for a light, fluffy cream (about 2–3 minutes). Do not overwhip. Refrigerate until ready to serve.

Preheat your waffle iron according to manufacturer instructions. Lightly grease with butter or nonstick spray.

Dry Ingredients

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

Wet Ingredients

In a separate bowl whisk 2 large eggs until blended. Whisk in 1 1/2 cups whole milk, 4 tablespoons melted unsalted butter, 2 tablespoons rendered bacon fat and 1 teaspoon vanilla extract until smooth.

Make the batter by creating a well in the dry ingredients and pouring the wet mixture in. Stir gently until just combined; small lumps are fine. Do not overmix. Let batter rest 5 minutes to hydrate the flour and meld bacon flavor into the batter.

If batter thickens too much, add up to 2 tablespoons extra milk to reach a pourable but thick consistency suitable for your waffle iron.

Pour the recommended amount of batter for your waffle iron and cook until deep golden brown and crisp (generally 3–5 minutes per waffle). Transfer waffles to a warm oven (200°F / 95°C) on a wire rack to keep crisp while you cook remaining waffles.

Place a waffle on each plate. Spoon a generous portion of macerated strawberries and their juices over the waffle.

Top with a large dollop (about 2–3 tablespoons) of house-made whipped cream and sprinkle the reserved chopped bacon pieces over the cream and strawberries.

Warm Steen's pure cane syrup slightly (optional) and drizzle about 2–3 tablespoons over each waffle. Add remaining whole bacon slices alongside the waffle.

Garnish with a small pat of butter if desired and a mint leaf. Serve immediately while waffles are hot and crisp.