Strawberry Waffle Recipe
Our golden brown waffle lightly dusted with powdered sugar then topped with strawberries and fresh whipped cream.
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Ingredients
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Waffle Batter
Strawberry Topping
Whipped Cream
Finishing
Method
Waffle Batter
- 1
Preheat
Preheat your waffle iron according to the manufacturer's instructions to medium-high heat. If it has temperature settings, aim for a golden setting.
- 2
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.
- 3
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.
- 4
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.
- 5
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).
Strawberry Topping
- 6
While the waffles cook, hull and slice 1 cup fresh strawberries into halves or quarters depending on berry size.
- 7
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.
Whipped Cream
- 8
Chill a small mixing bowl and beaters in the fridge for 5 minutes if possible (cold equipment whips cream faster).
- 9
Pour 3 tablespoons heavy cream into the chilled bowl. Add 1 teaspoon powdered sugar and 1/4 teaspoon vanilla extract.
- 10
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.
Finishing & Assembly
- 11
Place one warm waffle on a serving plate. Lightly dust the waffle with 1 teaspoon powdered sugar using a fine sieve.
- 12
Top the waffle with a generous spoonful of the macerated strawberries, letting some of the syrup drizzle onto the waffle.
- 13
Add a dollop of fresh whipped cream on top of the strawberries.
- 14
Serve immediately while the waffle is hot and crisp. If desired, serve with extra strawberries or maple syrup on the side.
