Strawberry Cream Cheese Waffles
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Waffles are always a crowd-pleaser in our home, so when I planned a week of breakfast and brunch recipes, skipping a waffle just wasn’t an option. But I wanted something a little more special than your everyday waffle—something that felt like spring. Enter these Strawberry Cream Cheese Waffles, packed with juicy bits of strawberry and creamy pockets with a tiny bit of tartness. The combination is sweet, slightly tart, and absolutely irresistible.
As they cook, don’t worry if you spot a few darker spots—those are just the sugars from the strawberries caramelizing, adding even more flavor. These waffles tend to stay light in color overall, so look for a gentle golden hue rather than deep browning.
To finish off this delicious recipe, I highly recommend a generous drizzle of homemade strawberry sauce and a dollop of sweetened whipped cream. The sauce really brings out the berry flavor in the waffles, and the whipped cream adds a soft, creamy finish. If you’re hesitant to try a new waffle base, feel free to use your go-to recipe and simply fold in the same amount of strawberries and cream cheese—it’s a delicious upgrade either way!
Ingredients for Strawberry Cream Cheese Waffles and Strawberry Sauce
- FLOUR
- SALT
- BAKING POWDER
- SUGAR
- EGGS
- WHOLE MILK
- CANOLA OIL
- VANILLA EXTRACT
- CREAM CHEESE
- STRAWBERRIES
- ALMOND EXTRACT
Instructions for Strawberry Cream Cheese Waffle Recipe
Start by whisking together the dry ingredients in a large mixing bowl: flour, salt, baking powder, and sugar. In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
Next, slice the cream cheese into thin pieces, then cut each slice into small cubes. Keep the cubes separated on a plate so they’re easy to grab when assembling the waffles later.
Stir the wet ingredients into the dry ingredients until just combined—don’t overmix. Let the batter rest for 2 minutes, then gently fold in the chopped strawberries. This short rest helps the batter thicken slightly and improves the texture of the waffles.
Heat waffle iron according to the manufacturer’s instructions. I used a Belgian-style waffle iron, but any standard waffle maker will work. Pour in the batter (amount will vary based on your waffle iron size), then drop 5–6 cubes of cream cheese into each waffle before closing the lid. Bake until the waffles are lightly golden and cooked through.
Serve warm with a generous drizzle of strawberry sauce and a dollop of sweetened whipped cream. This recipe makes about 16 waffles in a standard Belgian waffle iron—plenty to feed a hungry crowd!
Instructions for Strawberry Sauce
Start by placing fresh strawberries, granulated sugar, and a splash of vanilla extract into a large saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally as the berries begin to release their juices. Let it simmer for about 1 minute, just until the sugar dissolves and the strawberries soften slightly. Then remove the pan from the heat and allow the mixture to cool for a few minutes, until it’s warm but no longer steaming hot.
Next, carefully transfer 1½ cups of the warm strawberry mixture to a blender. Here’s an important tip: don’t seal the lid completely—leave it slightly cracked to allow steam to escape. (Hot liquids in a sealed blender can create pressure and cause a messy explosion!) If you have an immersion blender, you can skip the blender step entirely and puree the sauce right in the pan—no steam worries!
Blend the portion until smooth, then stir it back into the remaining chunky strawberry mixture in the saucepan. This gives you the best of both worlds: a silky base with juicy bits of berry throughout. Serve the sauce warm over Strawberry Cream Cheese Waffles, with a dollop of whipped cream on top!
Strawberry Cream Cheese Waffles
Real Mom Kitchen
Equipment
Ingredients
- 2 ½ cup flour
- 1 tsp salt
- 4 tsp baking powder
- 3 Tbsp sugar
- 2 eggs
- 2 ½ cups whole milk
- ½ cup canola oil
- 1 tsp vanilla extract
- 4 oz cream cheese NOT softened
- 1 cup chopped strawberries
Instructions
- In a large bowl, whisk together the flour, salt, baking powder, and sugar.
- In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla.
- 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.
- 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.
- Pour the batter into a preheated waffle iron. The amount of batter will depend on the size of your waffle iron. I used my regular Belgian waffle iron. Then drop a few cubes of the cream cheese into each waffle. I put about 5-6 per waffle. Bake until lightly browned.
- Serve with strawberry sauce and sweetened whipped cream. I was able to get 16 waffles from this recipe in my waffle iron.
Nutrition
Strawberry Sauce
Real Mom Kitchen
Equipment
Ingredients
- 1 ½ lbs. strawberries diced
- 1 cup sugar
- 1 ½ tsp almond extract **
Instructions
- In a large sauce pan, combine the strawberries, sugar, and extract. Bring to a simmer over medium heat. Simmer for 1 minute and remove from heat.
- Allow the mixture to cool for a few minutes so it is just warm. Place 1 1/2 cups of the mixture from the sauce pan in a blender. This is where you need to be careful. Don’t put the lid on the top all the way. Leave it cracked or the steam from the strawberries could cause an explosion. If you have an immersion blender, feel free to use that and no chance of an explosion. Blend until smooth and stir back into the remaining strawberry mixture in the pan. Serve warm over the Strawberry Cream Cheese Waffles.
Notes
Nutrition
Strawberry Sauce was adapted from Our Best Bites.
