Strawberries & Cream Waffles & Strawberry Syrup

These are very similar to the muffins I posted on Tuesday, but in waffle form.  And if you don't know my love for waffles yet, you will.  They are probably my favorite food.  I could live on waffles!  I have at least a dozen recipes.  They will all be coming to a blog near you soon!  These strawberry ones are a little work, but for a special occasion, they are well worth it. I made them for myself on Mother's Day!  It was my sons birthday as well, so we had reason to have a good breakfast.  Just so he gets credit, my husband did offer to make these for me, but I didn't want him to mess it up! Also as a side note,  to make these a little easier, the cream cheese can be omitted and still taste really good!

Strawberries & Cream Waffles & Strawberry Syrup
Waffles From: Real Mom Kitchen
Syrup from: Our Best Bites
Yields: 16-20 waffles
Print Recipe


2 ½ c all purpose flour
1 tsp salt
4 tsp baking powder
3 Tbsp sugar
2 eggs
2 ½ cups whole milk
½ cup  oil
1 tsp vanilla extract
4 oz cream cheese, NOT softened
1 c chopped strawberries

1. In a large bowl, whisk together the  flour, salt, baking powder, and sugar.
2. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla.
3. Cut the cream cheese into slices and then cut each slice into little cubes of cream cheese.  Keep them all separated on a plate. Set aside.
4. Stir the wet ingredients into the dry ingredients until just combined. Let the batter rest for 2 minutes and then fold in the strawberries. Do not over beat.
5. Pour the batter into a preheated waffle iron. The amount of batter will depend on the size of your waffle iron.  Then drop a few cubes of the cream cheese into each waffle.  I put about 4-6 per waffle.  Bake until lightly browned.
6. Serve with strawberry syrup and sweetened whipped cream. I was able to get 20 waffles from this recipe in my waffle iron.

Strawberry Syrup
1 pint strawberries cut into small pieces
1/3 C sugar
1 tsp vanilla or almond extract


Place all ingredients into a medium sauce pan.  Cook over medium heat until it begins to bubble.  Then let simmer for five minutes stirring constantly.  Remove from heat and let cool until it is just warm, about 1/2 hour.  If mixture is too hot it will cause an explosion in your blender.  So let it cool!
Pour mixture into a blender and blend until desired consistency is reached.  Let chill or serve warm over strawberries and cream waffles.