| 1 pint strawberries, rinsed and sliced|
| 1 can whipped cream|
| 2 cups unbleached, all-purpose, pastry, or cake flour. You can. Don't use bread flour for waffles.|
| 1 teaspoon salt|
| 2 teaspoons baking powder|
| 2 tablespoons sugar|
| 5 eggs, separate the yolks and the whites|
| 1 1/2 cups milk|
| 2 to 5 tablespoons of melted butter or vegetable oil. More oil will make crispier waffles. Less oil will make them more cake-like.|
| 1 to 2 teaspoons vanilla extract (optional)|
Mix together all of the dry ingredients (flour, salt, sugar, and baking powder) into a medium-large bowl.
Separate the eggs. It's all right to leave a bit of the egg whites in with the yolk, but don't get any yolk in with the egg white. The egg whites won't foam properly if there is even a little yolk in them. Beat together the butter or oil and egg yolks in a separate bowl. When finished, add the milk. Beat the egg whites until creamy in another separate bowl. You can use a wire whisk or eggbeater. The goal is to whip the eggs into a foam.
Make a well in the dry ingredients and pour in the egg yolk mixture. Stir the yolk mixture into the dry ingredients until everything is moist. The batter may be a little lumpy, but don't leave dry spots or lumps that are too big.
Gently fold in the egg whites and mix them with the batter until everything is a fairly even consistency.
Allow the batter to sit for 5 minutes.
To prevent waffles from sticking, brush oil on both the top and bottom plates of the waffle iron before each waffle.
Pour or spoon 1/2 to 1 cup of batter onto the bottom plate, depending on your waffle iron. Close the lid all the way onto the batter and wait for the waffle to cook. It should take about two minutes.
Top each waffle with strawberries and whipped cream.
If your in a super hurry you can even use toaster waffles.
Substitute whole wheat pastry flour.