Fresh Strawberry Waffles with Caramel & Strawberry Dips (Easy Summer Brunch Recipe)
Tuesday, 30 June 2026
June always feels like a little celebration in the kitchen, doesn’t it? The moment local strawberries arrive, everything suddenly tastes brighter, sweeter, and just a bit more special. Today I’m sharing a fun early‑summer treat that makes the very most of those gorgeous berries — Fresh Strawberry Waffles with Caramel and Strawberry Dips.
Crisp on the outside, soft inside, and generously studded with juicy berries, these waffles are a delight whether you serve them for brunch, a weekend breakfast, or even as a playful dessert. And the dips? One creamy caramel, one fresh and fruity — both irresistible. If you’re looking for a delicious way to enjoy strawberry season, this is it.
Hold on to your socks because over the next few weeks I will be sharing as many delicious ways of eating these lovely berries with you that I can! As I eat my fill of them I am going to be sharing with you all that I do with them, beginning here today with these delicious Fresh Strawberry Waffles served with Caramel and Strawberry Dips!
There is a delightfully rich caramel dip . . . made with cream cheese, brown sugar, vanilla and topped with sweet bits of fudge . . . pretty to look at and oh so wonderful to dip these delicious crisp on the outside, soft on the inside stogged full of lovely bits of strawberry Finger waffles into!
And then there is a fresh and fruity strawberry dip, made with fresh berries . . . try double dipping, for double the pleasure . . .
Served up with more fresh berries, also for dipping into both dips for a sensational breakfast or brunch! Oh, this is so wonderful it would also make a fabulous dessert at one of your early summer barbecues!
These always go down a real treat no matter when I serve them, for breakfast or dessert. I am afraid I can make myself rather a bit of a pig with these. They go down rather easily! You have been warned.
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INGREDIENTS NEEDED
TO MAKE
FRESH STRAWBERRY WAFFLES
Simple ingredients put together in the most delicious way.
For the waffles:
- 2 cups (240g) of plain all-purpose flour
- 1 3/4 cups (405 ml) of whole milk
- 2 large free range eggs, whites and yolks separated
- 4 tsp baking powder
- pinch of salt
- 2 TBS sugar
- 1/2 cup (120ml) of melted coconut oil (you may use sunflower oil if you wish)
- 1 tsp pure vanilla extract
- about 8 large berries, wiped, hulled and chopped
For the strawberry Dip:
- 2 cups (300g) of fresh strawberries, washed, hulled and sliced
- 1/2 cup (100g) sugar
- 1/2 cup (120ml) of water
For the caramel dip:
- 1 cup ( 225g) tub of full fat cream cheese
- 1/2 cup, packed (100g) of soft light brown sugar
- 1/4 cup (50g) of sugar
- 1 tsp vanilla pure extract
- 1 TBS milk or cream
- fudge bits to garnish
You will also need: (optional)
- fudge bits to garnish
- fresh whole berries for dipping
NOTES ON INGREDIENTS
- Do not use self raising flour for these as they leavening measures will be all off. I have never tried making these with GF flour so I cannot say for sure how it would work.
- I use whole milk as that is all I keep in the house. I am sure Semi-skimmed would also work very well. (2%)
- Use fine granulated sugar. In the U.K. I would use caster sugar. I use Kirkland brand organic granulated sugar.
- I used coconut oil because that is what I had and I want to get it used up. Any oil will do really.
- I haven't made this with light cream cheese. I think it gets too runny. I would only use the full fat in order to get the right consistency.
- Fudge bits are small squares of fudge. You can chop up some Werther's soft toffees in their place, or even use Skor bits.
HOW TO MAKE FRESH STRAWBERRY WAFFLES
These are not hard to make if you have a decent waffle iron. The strawberry and caramel dips are also very simple to make.
- First make the strawberry dip. Add the berries, sugar and water to a medium saucepan. Bring to the boil over medium low heat. (This doesn't take too long.)
- Reduce to a simmer and cook for about 10 minutes. Blitz until smooth in a blender. (I use my stick blender.)
- Pour into a bowl, cover with cling film and chill in the refrigerator for about 20 minutes, or overnight. (If I know I am going to be making these, I will make both dips/spreads the day before.)
- Next make the caramel dip. Whisk together the cream cheese, both sugars, vanilla and cream until you have a smooth well combined mixture. Cover and chill until ready to serve. (This benefits from being made a day ahead as well as the flavors deepen nicely.)
- To make the waffles sift the flour, baking powder and salt into a bowl. (I use a fine meshed sieve to do this.)
- Whisk the egg yolks with the sugar until light. Whisk in the coconut butter and milk.
- Whisk the egg whites until stiff. (I use an electric hand whisk for all of this whisking.)
- Stir the flour into the egg mixture and whisk to combine. Fold in the egg whites. Gently fold in the berries. (I use a rubber spatula for the folding. Don't be too enthusiastic as you don't want to lose the air in your whites.)
- Bake the waffles in your waffle maker according the directions for your particular waffle maker. Mine I just spritz with oil spray and then bake the waffles until the green light goes out! (I used one that bakes finger waffles, but you can use any kind of waffle iron. All will work.)
- Keep the waffles warm in a low oven until all your waffles are baked.
- Scrape some of the caramel dip into a serving bowl. Garnish with the fudge bits and put in the centre of an oval platter.
- Scrape the strawberry dip into another bowl and sit on the platter beside the caramel dip.
- Arrange the waffle fingers around the dips and pass a bowl of fresh clean strawberries, un-hulled, for dipping as well. (You can serve the waffles on heated plates as well, and pass the dips and fresh berries at the table.)
- Alternately if you are baking regular sized waffles, you can serve them topped with a dollop of each dips, a sprinkle of the fudge bits and some berries on the side.
HINTS AND TIPS FOR MAKING GREAT WAFFLES
If you follow my hints and tips you can be assured of some perfectly cooked and beautiful waffles.
Make sure all of your ingredients are at room temperature. Take them out of the refrigerator when you first get up and then go do your morning ablutions. They will be perfect when it comes time to make your waffles.
Allow your melted butter to cool a bit before stirring it into the other wet ingredients. Doing so helps to keep it from solidifying when it hits the wet ingredients, and helps it to blend in better.
Do not over mix your batter. Whisk together the dry, then the wet. Combine together only until evenly mixed. A few lumps are quite welcome. Just not huge dry streaks.
Don't overfill your waffle maker. This helps to prevent spillage. If you ladle it on only until it is two thirds full, then when you close your lid the pressure from the lid will cause the batter to fill in the empty area, creating the perfect waffle.
Bake only until either the steaming stops or the green light comes on (if you have a built in timer). They will be perfectly done. Try not to lift the lid too soon or you will risk tearing your waffles.
If you have a newer waffle maker there is probably no need to grease your waffle maker.
Cooked waffles can be kept warm in a low oven while you finish baking all of your waffles. Just pop them onto a baking sheet and into the oven. Not too hot or you risk drying them out. You only want to keep them warm.
FREQUENTLY ASKED QUESTIONS
MUST I USE A FINGER SHAPED WAFFLE MAKER FOR THESE?
Yes! The recipe works beautifully in any waffle maker. You can bake regular square or round waffles and simply cut them into strips for dipping, or serve them whole with dollops of both dips on top.
WHAT MAKES THESE WAFFLES STAND OUT?
They’re crisp on the outside, soft inside, and studded with fresh strawberries — perfect for dipping into both the caramel and strawberry sauces. The combination of warm waffles and cool dips is what makes them irresistible.
CAN I PREPARE THE DIPS AHEAD OF TIME?
Absolutely. The strawberry dip can be made the day before and chilled overnight, and the caramel dip also keeps well in the fridge until serving.
HOW DO I KEEP THE WAFFLES WARM WHILE COOKING MULTIPLE BATCHES?
Place the cooked waffles in a low oven to keep them warm until all batches are finished.
WHAT IS THE BEST WAY TO SERVE THESE WAFFLES?
Arrange the waffle fingers around bowls of caramel and strawberry dips, and pass a bowl of fresh strawberries for extra dipping. It makes a gorgeous brunch or even a fun summer dessert.
CAN I DOUBLE DIP?
Absolutely! The recipe encourages it! Dip into the caramel first, then the strawberry for “double the pleasure.”
IS THIS RECIPE KID FRIENDLY?
Very — they’re playful, dippable, and sweet without being overly sugary. Even adults adore them.
COULD THESE BE SERVED AS A DESSERT INSTEAD OF A BREAKFAST?
Definitely. The dips and fresh berries make this a fabulous dessert option for early summer barbecues or gatherings.
CAN THESE BE FROZEN?
You can certainly freeze the baked waffles. I do not recommend freezing the dips. To freeze, pop into an airtight ziplock baggie. Label, date and freeze. Use within 3 months. You can thaw them out and heat them easily in the toaster!
A FEW MORE WAFFLE RECIPES TO ENJOY
Nothing makes a breakfast more special than making waffles!
COPYCAT WAFFLE HOUSE WAFFLES - Golden, crisp-edged, and wonderfully light, these Waffle House–style waffles deliver that classic diner magic right from your own kitchen. Made with a blend of milk, cream, buttermilk, and melted butter, they cook up tender inside with a beautifully crunchy exterior — the kind that begs for a pat of soft butter, a drizzle of real maple syrup, and a handful of fresh berries. Sweet, comforting, and irresistibly nostalgic, they’re the kind of waffles that make an ordinary morning feel like a special outing.
TOASTED ALMOND WAFFLES - Light, crisp-edged, and fragrant with warm almond, these Toasted Almond Waffles are a true breakfast treat. Ground almonds give them a wholesome, tender texture and a lovely nutty crunch, while almond extract adds an extra layer of flavour that feels both comforting and a little indulgent. Finished with a scatter of toasted flaked almonds and your favourite fruit — raspberries, peaches, blueberries — they’re the kind of waffle that makes a weekend morning feel special, simple, and quietly luxurious.
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Yield: four servings
Fresh Strawberry Waffles
I used my waffle baker which bakes finger waffles for this for ease of dipping, but you can bake regular waffles and cut them into strips, or even bake heart shaped waffles and top them with the dips for eating. Don't forget to serve some fresh berries along side as they love these dips too! This makes a fab weekend Brunch or Holiday dish.
Ingredients
For the waffles:
- 2 cups (240g) of plain all-purpose flour
- 1 3/4 cups (405 ml) of whole milk
- 2 large free range eggs, whites and yolks separated
- 4 tsp baking powder
- pinch of salt
- 2 TBS sugar
- 1/2 cup (120ml) of melted coconut oil (you may use sunflower oil if you wish)
- 1 tsp pure vanilla extract
- about 8 large berries, wiped, hulled and chopped
For the strawberry Dip:
- 2 cups (300g) of fresh strawberries, washed, hulled and sliced
- 1/2 cup (100g) sugar
- 1/2 cup (120ml) of water
For the caramel dip:
- 1 cup ( 225g) tub of full fat cream cheese
- 1/2 cup, packed (100g) of soft light brown sugar
- 1/4 cup (50g) of sugar
- 1 tsp vanilla pure extract
- 1 TBS milk or cream
- fudge bits to garnish
You will also need: (optional)
- fudge bits to garnish
- fresh whole berries for dipping
Instructions
- First make the strawberry dip. Add the berries, sugar and water to a medium saucepan. Bring to the boil over medium low heat.
- Reduce to a simmer and cook for about 10 minutes. Blitz until smooth in a blender.
- Pour into a bowl, cover with cling film and chill in the refrigerator for about 20 minutes, or overnight.
- Next make the caramel dip. Whisk together the cream cheese, both sugars, vanilla and cream until you have a smooth well combined mixture. Cover and chill until ready to serve.
- To make the waffles sift the flour, baking powder and salt into a bowl.
- Whisk the egg yolks with the sugar until light. Whisk in the coconut butter and milk.
- Whisk the egg whites until stiff.
- Stir the flour into the egg mixture and whisk to combine. Fold in the egg whites. Gently fold in the berries.
- Bake the waffles in your waffle maker according the directions for your particular waffle maker. Mine I just spritz with oil spray and then bake the waffles until the green light goes out!
- Keep the waffles warm in a low oven until all your waffles are baked.
- Scrape some of the caramel dip into a serving bowl. Garnish with the fudge bits and put in the centre of an oval platter.
- Scrape the strawberry dip into another bowl and sit on the platter beside the caramel dip.
- Arrange the waffle fingers around the dips and pass a bowl of fresh clean strawberries, un-hulled, for dipping as well.
- Alternately if you are baking regular sized waffles, you can serve them topped with a dollop of each dips, a sprinkle of the fudge bits and some berries on the side.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re a lemon lover, this Three Ingredient Lemon Dessert is about to become your newest obsession. Made with just three simple ingredients — double cream, sugar, and fresh lemons — it’s one of the easiest and most elegant desserts you can whip up.
The cream and sugar simmer together for only a few minutes before the lemon works its magic, transforming everything into a silky, luxurious pudding that chills to perfection. It’s bright, creamy, impressive enough for company, and yet so simple you’ll wonder why you haven’t been making it for years.
Of all of the flavors desserts come in, Lemon is my absolute favorite. Even more than chocolate, although admittedly I would have a bit of a hard time choosing between the two.
This simple dessert I am sharing really is one of our favorites. It uses only three simple ingredients that I always have in the house. Lemons, cream and sugar. It works a bit like magic, in that the simple combination of the three create a lush dessert that is rich and creamy and beautifully lemon flavored with lemon.
Quick and easy to make, it does take some time to set up in the refrigerator, but that's not a problem. I usually make it the night before I want to serve it. This gives it enough time to set up perfectly with a rich, thick and creamy consistency and a bright lemon flavor.
Simple and delicious, light and refreshing, it makes the perfect dessert for the summer months when we don't want to put the oven on. Smooth, cream and simple enough for every day, but elegant enough for company. This is a small batch recipe which can very easily be doubled or even tripled to serve more!
INGREDIENTS NEEDED
TO MAKE
THREE INGREDIENT LEMON DESSERT
This is a small batch recipe and makes either three small servings or two larger servings. If desired you can double this to feed a larger group of people.
- 1 1/2 cups (300ml) of double/heavy/whipping cream
- 1/3 cup (63)g fine sugar (caster sugar)
- the juice and finely grated zest of 1 large lemons
To Serve: (optional)
- Whipped cream or fresh berries
NOTES ON INGREDIENTS
Granulated sugar – Sweetens the dessert and helps it thicken.
Fresh lemon juice – Essential for setting the dessert and giving it that bright, tart flavor.
Lemon zest – Optional, but highly recommended for adding even more citrusy flavor.
You can adorn this in any way that you choose. It is delicious served plain but we like to serve it with fresh berries, and possibly whipped cream. Cookie crumbs also add a nice touch, or a sprig of mint.
For holidays like Canada Day, fresh red berries add a lovely touch of red to this creamy white dessert, or if you are in America, you can add red and blue berries to give you a touch of the red, white and blue as a simple dessert for the Fourth of July.
HOW TO MAKE
THREE INGREDIENT LEMON DESSERT
This really couldn't be any easier to make.
- Pour the double cream into a large saucepan. Add the sugar. (Give them a good stir together with a wire whisk.)
- Cook and stir over medium heat until the sugar melts, and the cream comes to the boil. (Don't allow it to come to a full rolling boil or it may curdle.)
- Reduce the heat to a simmer and allow to simmer for 3 minutes. (It should be starting to thicken a bit.)
- Remove from the heat and whisk in the lemon juice and zest. (This will give it the flavor.)
- Pour into 3 serving dishes. Place in the refrigerator and chill for 2 to 3 hours before serving. (If desired you can strain the mixture to remove any solids.)
- Serve with whipped cream if desired, or fresh berries. (You can also use crumbled shortbread biscuits, mint leaves, etc.)
HINTS AND TIPS FOR SUCCESS
Simmer long enough.
Don’t skip this step—it helps the cream and sugar reduce and thicken so your dessert sets properly. This should take about 3 to 5 minutes once it reaches a gentle boil. You’re looking for it to reduce slightly and begin to thicken, just enough so that it sets well after the lemon juice is added. This also allows for the sugar to melt. Stir occasionally to prevent scorching, and keep an eye on the heat so it doesn’t boil over.
Use fresh lemon juice. Bottled lemon juice often lacks the acidity needed for proper setting and can taste dull or metallic. Fresh juice gives the best flavor and ensures the dessert sets up properly.
Strain for smoothness.
Not absolutely necessary, but straining the mixture ensures a perfectly silky texture by removing zest and any solids. You can strain into a bowl or a measuring cup. I like using a measuring cup with a spout so I can see the total volume and easily divide and pour into individual portions.
Chill thoroughly. Give this dessert plenty of time in the refrigerator so it sets up properly and holds its shape. I’ve listed a minimum chill time in the recipe, but I usually chill it overnight.
Garnish for extra flair.
Add whipped cream, lemon zest, berries, mint leaves, or crumbled shortbread cookies to dress it up for serving.
FREQUENTLY ASKED QUESTIONS
DOES THIS RECIPE REALLY NEED ONLY THREE INGREDIENTS?
Yes! That’s the beauty of it. All you need is full‑fat double cream, fine sugar, and the zest and juice of two lemons. Nothing else — no eggs, no gelatin, no cornstarch.
HOW DOES THIS RECIPE WORK?
When gently simmered and mixed together, these ingredients magically thicken into a silky, thick pudding that tastes bright, creamy, and luxurious. It is the natural acidity in the lemon juice which reacts with the hot cream, causing it to thicken as it chills. It’s a bit of kitchen magic — but completely reliable.
CAN THIS BE MADE AHEAD OF TIME?
Absolutely — in fact, it’s perfect for making ahead. Once chilled, it keeps beautifully in the fridge until serving time. Your guests will think you’ve been slaving all day, even though it took only minutes.
Absolutely — in fact, it’s perfect for making ahead. Once chilled, it keeps beautifully in the fridge until serving time. Your guests will think you’ve been slaving all day, even though it took only minutes.
HOW SHOULD I SERVE THIS?
Serve it well‑chilled in small glasses or bowls. It’s rich, so a little goes a long way. You can adorn the top with whipped cream if you wish, or some fresh berries, or both.
CAN THIS BE FLAVORED DIFFERENTLY?
You can use lime juice instead of lemon for a lime version and add a touch of ginger syrup or candied ginger for a lime and ginger version.
CAN THIS RECIPE BE DOUBLED?
Yes, simply double the measures of all of the ingredients and proceed as per the recipe.
A FEW OTHER LEMON DESSERTS TO ENJOY
Of all the desserts in the world, the ones we love most are the lemon ones! Here are a few more that we also enjoy making and eating!
BUTTERMILK LEMON PUDDINGS - These are the sweetest little comfort — soft, fluffy sponge on top with a warm, silky lemon pudding hiding underneath. The buttermilk keeps them tender and tangy, while fresh lemon brings a bright, sunny lift to every spoonful. Baked gently until they separate into two magical layers, they’re a cozy, small‑batch dessert perfect for two… or for keeping all to yourself. You can easily double to feed four.
LEMON BAKEWELL TARTS - These sweet tarts take everything you love about a classic Bakewell and brighten it with a sunny twist — crisp pastry shells filled with lush lemon curd, topped with a soft, almond‑rich frangipane, and finished with a sweet lemon glaze. Every bite is a perfect balance of buttery, citrusy, and nutty… a little tart, a little tender, and completely irresistible.
Pin this delicious recipe to your Lemon or Dessert Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Three servings
Three Ingredient Lemon Dessert
Prep time: 5 MinCook time: 5 MinInactive time: 2 HourTotal time: 2 H & 10 M
I'm almost ashamed to post this, it's such a doddle to make. I have to though, because it's also incredibly delicious and impressive. This recipe can easily be doubled!
Ingredients
- 1 1/2 cups (300ml) of double/heavy/whipping cream
- 1/3 cup (63)g fine sugar (caster sugar)
- the juice and finely grated zest of 1 large lemons
To Serve: (optional)
- Whipped cream or fresh berries
Instructions
- Pour the double cream into a large saucepan. Add the sugar.
- Cook and stir over medium heat until the sugar melts, and the cream comes to the boil.
- Reduce the heat to a simmer and allow to simmer for 3 minutes.
- Remove from the heat and whisk in the lemon juice and zest.
- Pour into 3 serving dishes. Place in the refrigerator and chill for 2 to 3 hours before serving.
- Serve with whipped cream if desired, or fresh berries.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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