Fresh Strawberry Waffles with Caramel & Strawberry Dips (Easy Summer Brunch Recipe)

 

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. 

 

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.

1. 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.)
2. Reduce to a simmer and cook for about 10 minutes. Blitz until smooth in a blender. (I use my stick blender.)
3. 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.)
4. 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.)
5. To make the waffles sift the flour, baking powder and salt into a bowl. (I use a fine meshed sieve to do this.)
6. Whisk the egg yolks with the sugar until light. Whisk in the coconut butter and milk.
7. Whisk the egg whites until stiff.  (I use an electric hand whisk for all of this whisking.)
8. 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.)
9. 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.)
10. Keep the waffles warm in a low oven until all your waffles are baked.
11. Scrape some of the caramel dip into a serving bowl. Garnish with the fudge bits and put in the centre of an oval platter.
12. Scrape the strawberry dip into another bowl and sit on the platter beside the caramel dip.
13. 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.)
14. 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

Author: Marie Rayner

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

1. First make the strawberry dip. Add the berries, sugar and water to a medium saucepan. Bring to the boil over medium low heat.
2. Reduce to a simmer and cook for about 10 minutes. Blitz until smooth in a blender.
3. Pour into a bowl, cover with cling film and chill in the refrigerator for about 20 minutes, or overnight.
4. 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.
5. To make the waffles sift the flour, baking powder and salt into a bowl.
6. Whisk the egg yolks with the sugar until light. Whisk in the coconut butter and milk.
7. Whisk the egg whites until stiff.
8. Stir the flour into the egg mixture and whisk to combine. Fold in the egg whites. Gently fold in the berries. 
9. 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!
10. Keep the waffles warm in a low oven until all your waffles are baked.
11. Scrape some of the caramel dip into a serving bowl. Garnish with the fudge bits and put in the centre of an oval platter.
12. Scrape the strawberry dip into another bowl and sit on the platter beside the caramel dip.
13. Arrange the waffle fingers around the dips and pass a bowl of fresh clean strawberries, un-hulled, for dipping as well.
14. 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.

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