1 3/4 cups all-purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

1/4 tsp salt

1 1/4 cups milk

2 large eggs

1/3 cup unsalted butter, melted

1 tsp vanilla extract

1/2 cup fresh strawberry purée (plus more for topping)

1/2 cup sliced fresh strawberries (for topping)

Optional: whipped cream, for serving

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Preheat your waffle iron according to manufacturer instructions.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk together milk, eggs, melted butter, vanilla extract, and strawberry purée until combined.
Pour wet mixture into dry ingredients and stir until just combined; do not overmix. Let batter rest for 5 minutes.
Lightly grease waffle iron. Pour in batter (about 1/2 to 3/4 cup per waffle) and cook 4–6 minutes or until golden brown and crisp.
Serve immediately with reserved strawberry purée, fresh sliced strawberries, and whipped cream if desired.

Resting the batter improves texture and rise.

Use gel food coloring to enhance pink hue if desired.

Use a toaster for best reheating—keeps waffles crisp.

Strain purée if you prefer a smoother batter texture.

Adjust sugar to taste depending on sweetness of strawberries.