For the strawberries and cream:
Cut up quart of strawberries and put in fridge. we used freshly picked strawberries, but any will do!
Whip whipping or heavy cream in stand mixer with 1/2t vanilla.
Belgian waffles (adapted from an Emeril recipe)
Preheat waffle iron
Separate 4 eggs - whip whites to soft peaks
Mix yolks in separate bowl with 2T sugar until sugar is dissolved. Add 1/2t vanilla, 2cupca milk, 4T melted and cooled butter and mix. Add 2 cups flour and 2t baking powder, stirring til just combined. Fold into egg whites. Pour in waffle iron and cook.
Add a generous helping or strawberries and a dollop of cream right before serving.
For breakfast the next day, serve Belgian waffles with butter and syrup, or with fresh fruit. These freeze very well - we just reheat in the oven for a quick breakfast!