Why You’ll Love This Recipe

Utilizes fresh strawberries for true fruit flavor and vibrant color
Simple one-bowl batter—no extra steps
Delivers crisp exteriors with fluffy insides
Versatile: serve it classic or dress it up with toppings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
sugar
baking powder
salt
milk
large eggs
melted butter
fresh strawberries, puréed (plus reserved berries)
vanilla extract
optional whipped cream

directions

Preheat your waffle iron according to manufacturer instructions.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
Combine wet ingredients: In a separate bowl or measuring cup, whisk together milk, eggs, melted butter, vanilla extract, and strawberry purée.
Combine batter: Pour the wet mixture into the dry ingredients. Stir until just combined—batter should be slightly lumpy. Let rest for 5 minutes to relax the gluten and help the waffles rise.
Cook waffles: Lightly grease the waffle iron. Pour batter (amount depends on your iron—usually ½ to ¾ cup) and cook until golden brown and crisp, about 4–6 minutes.
Serve: Top waffles with reserved strawberry purée, fresh sliced strawberries, and optional whipped cream.

Servings and timing

Servings: Approximately 4 waffles (2 waffles per person), depending on size
Prep time: 10 minutes
Cook time: 12–15 minutes (4–6 minutes per waffle)
Total time: Around 25 minutes

storage/reheating

Refrigerator: Store waffles in an airtight container between sheets of parchment for up to 3 days.
Freezer: Freeze in a single layer on a baking sheet; once frozen, transfer to a zip‑top bag for up to 2 months.
Reheating: Reheat directly in a toaster or toaster oven until hot and crisp (avoids sogginess). Microwave reheating may yield a softer texture.

FAQs

What consistency should the strawberry purée be?

Blend strawberries until mostly smooth; a few small bits are fine, but large chunks won’t blend evenly into the waffle batter.

Can I use frozen strawberries?

Yes—thaw and drain excess liquid before blending. The flavor is slightly milder but still tasty.

Do I need to let the batter rest?

Yes—a 5‑minute rest allows the baking powder to activate and produces lighter waffles.

Can I make this dairy‑free?

Substitute almond or oat milk and use dairy‑free margarine or coconut oil instead of butter.

How do I prevent the waffles from being soggy?

Ensure your waffle iron is fully heated and the batter isn’t overloaded. Reheat finished waffles in a toaster or oven to maintain crispness.

Can I freeze leftover waffles?

Absolutely—freeze flat first, then store in a sealed bag. Reheat in toaster for convenience.

Can I add other fruits?

Yes—fold diced berries, blueberries, or banana slices into the batter just before cooking.

What waffle iron temperature is best?

Use a medium‑hot setting—high heat works too, but monitor first waffle for doneness to avoid overbrowning.

Are these safe for make‑ahead brunch?

Yes—batch-cook early in the morning, store warm in the oven at about 200 °F until ready to serve.

Can I flavor the whipped cream to match?

Add a teaspoon of strawberry purée or a drop of vanilla extract to the whipped cream for a harmonious finish.

Conclusion

These Strawberry Waffles bring the best of summer breakfast to your table—bright, fruity, and fluffy with minimal effort. Whether for a casual weekend or a festive brunch, they’re sure to brighten your morning. Enjoy!