Our golden brown waffle lightly dusted with powdered sugar then topped with strawberries and fresh whipped cream.

Preheat your waffle iron according to the manufacturer's instructions to medium-high heat. If it has temperature settings, aim for a golden setting.

Preheat

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon fine salt until combined.

In a separate bowl whisk the egg, 1 1/4 cups whole milk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy — do not overmix. Let the batter rest for 5 minutes while the waffle iron finishes heating.

Lightly brush or spray the waffle iron with the optional butter or oil. Pour the recommended amount of batter for your waffle iron (generally about 1/2 to 3/4 cup) onto the center of the iron. Close and cook until the waffle is golden brown and crisp, about 3–5 minutes depending on your iron. Transfer cooked waffle to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you cook remaining waffles. This recipe yields 2 large waffles (adjust batter amount/time for smaller irons).

While the waffles cook, hull and slice 1 cup fresh strawberries into halves or quarters depending on berry size.

Place the sliced strawberries in a small bowl. Add 1 tablespoon granulated sugar and 1/2 teaspoon lemon juice. Stir to combine, then let sit 10–15 minutes to macerate — the sugar will draw out juices and create a light syrup. Stir again before serving.

Chill a small mixing bowl and beaters in the fridge for 5 minutes if possible (cold equipment whips cream faster).

Pour 3 tablespoons heavy cream into the chilled bowl. Add 1 teaspoon powdered sugar and 1/4 teaspoon vanilla extract.

Using a hand mixer or whisk, whip the cream until soft peaks form — it should be billowy and hold shape but still light. Do not over-whip to butter.

Place one warm waffle on a serving plate. Lightly dust the waffle with 1 teaspoon powdered sugar using a fine sieve.

Top the waffle with a generous spoonful of the macerated strawberries, letting some of the syrup drizzle onto the waffle.

Add a dollop of fresh whipped cream on top of the strawberries.

Serve immediately while the waffle is hot and crisp. If desired, serve with extra strawberries or maple syrup on the side.

all-purpose flour

granulated sugar

baking powder

fine salt

large egg

whole milk

unsalted butter, melted

vanilla extract

fresh strawberries

granulated sugar (for macerating)

lemon juice

heavy cream

powdered sugar

powdered sugar (for dusting)

butter or oil for waffle iron (optional)

Strawberry Waffle

Make Strawberry Waffle Recipe in just 30m. Our golden brown waffle lightly dusted with powdered sugar then topped with strawberries and fresh whipped cream.

Strawberry Waffle Recipe

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