Dessert

Strawberry Waffles Recipe

ByLila Prescott February 14, 2026February 14, 2026

Introduction

These strawberry waffles combine fluffy texture with a fresh, fruity twist that’s perfect for a delightful breakfast or brunch. The pureed strawberries in the batter add natural sweetness and vibrant color, making every bite a tasty treat.

The image shows several pink waffles stacked and slightly overlapping each other on a white marbled surface. The waffles have a grid pattern typical of waffles and are smooth with a light, fluffy texture, some showing small bite marks on the edges. Nestled among the waffles are several whole red strawberries with green leafy tops, adding a fresh and juicy contrast to the soft pink waffles. The overall scene is bright and colorful with a focus on the vibrant reds and pinks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
2 tablespoons sugar

1 tablespoon baking powder
½ teaspoon salt

1 cup milk
2 large eggs

¼ cup melted butter
1 cup fresh strawberries, pureed (reserve some for topping)
1 teaspoon vanilla extract

Optional: whipped cream for serving

Instructions

Step 1: Heat your waffle iron according to the manufacturer’s instructions.
Step 2: In a large bowl, combine the flour, sugar, baking powder, and salt.

Step 3: In another bowl, whisk together the milk, eggs, melted butter, strawberry puree, and vanilla extract.
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; avoid overmixing.
Step 5: Spray the waffle iron with non-stick cooking spray. Pour the recommended amount of batter onto the hot waffle iron.

Step 6: Close and cook until the waffles are golden brown, usually about 4-5 minutes. Serve warm, topped with fresh strawberries and whipped cream if desired.

Tips & Variations

For extra crisp waffles, add a little cornstarch to the dry ingredients.
Use frozen strawberries thawed and pureed if fresh are not available, but drain excess juice for best texture.

Try adding a handful of chopped nuts or chocolate chips to the batter for added flavor.
Serve with maple syrup or a dusting of powdered sugar for extra sweetness.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 2 days. To reheat, toast them in a toaster or warm in a preheated oven at 350°F (175°C) until crisp. For longer storage, freeze waffles in a single layer with parchment between them, then transfer to a freezer bag for up to 1 month.

How to Serve

A close-up view of several bright pink waffles stacked in a slightly messy pile, each waffle showing a grid pattern with deep squares and a soft, spongy texture; scattered among the waffles are fresh, whole strawberries with vibrant red skin and green leafy tops, adding a natural, juicy contrast to the pink waffles; all items rest on a white marbled surface with a soft pink cloth partially visible underneath, creating a warm and inviting scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well as long as you thaw and puree them thoroughly, draining any excess liquid to maintain the batter’s consistency.

Can I make the batter ahead of time?

It’s best to prepare and cook the batter immediately to keep the waffles light and fluffy. If needed, batter can be stored in the refrigerator for up to 4 hours, but do not overmix before cooking.