Strawberry Waffles

Strawberry waffles combine the delightful crunch of golden waffles with the sweetness of macerated strawberries and the smoothness of cream. This classic dish is perfect for breakfast, brunch, or a comforting dessert.

Prep Time 15

Cook Time 15

Total Time 30

Servings Waffles

Ingredients

For the Waffles:

250 g plain flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 large eggs free range
350 ml milk
85 g unsalted butter melted
1 tsp vanilla extract

For the Strawberries:

400 g fresh strawberries hulled and sliced
2 tbsp sugar
1 tbsp lemon juice

For the Cream:

250 ml double cream whipped
1 tbsp icing sugar optional

Instructions

In a bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently to coat the strawberries evenly.
2 tbsp sugar, 1 tbsp lemon juice, 400 g fresh strawberries
Cover the bowl and let the strawberries macerate for at least 30 minutes, allowing the flavours to meld and the juices to form.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
250 g plain flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt
In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until well combined.
2 large eggs, 350 ml milk, 85 g unsalted butter, 1 tsp vanilla extract
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
Preheat your waffle iron according to the manufacturer's instructions.
Grease the waffle iron with a little butter or non-stick spray.
Pour an appropriate amount of batter into the waffle iron (usually about 1/2 cup per waffle, but this may vary depending on the size of your waffle maker).
Cook for 3-5 minutes, or until the waffles are golden brown and crisp.
Repeat until all the batter is used. This recipe should yield approximately 8 waffles.
Serve the warm waffles topped with the macerated strawberries and a generous dollop of whipped cream. Drizzle the strawberry juices over the top for extra flavour.
250 ml double cream, 1 tbsp icing sugar

Nutrition