Combine the hulled and sliced strawberries with water in a pot and simmer over low heat for 15-20 minutes until the strawberries break down and release their juices. Strain the liquid through a fine mesh into a clean pot, discarding the solids. Increase heat to medium and boil the strained liquid until reduced by half—this concentrates the strawberry flavor. Add the 3/4 cup sugar and simmer for 3-5 minutes until dissolved. Remove from heat, stir in the butter and lemon juice, then let cool to room temperature. I like to let this syrup sit while I make the waffle batter so the flavors meld together beautifully.

In a large mixing bowl, whisk together the flour, 1/4 cup sugar, sifted strawberry powder, baking powder, baking soda, and salt. This combines all your dry ingredients evenly so the leavening agents are distributed throughout, which helps the waffles rise consistently.

In a separate bowl, whisk together the warmed milk, room-temperature eggs, melted butter, vanilla, almond extract, and red food coloring until well combined. The warm milk keeps the melted butter liquid while the room-temperature eggs incorporate smoothly without cooking, both of which contribute to a better rise and more tender texture in your waffles.

Pour the wet ingredient mixture from Step 3 into the dry ingredients from Step 2, stirring gently until just combined—some small lumps are fine and actually desirable. Overmixing develops the gluten in the flour, which makes the waffles tough instead of tender and fluffy. Let the batter rest for 2-3 minutes while you preheat your waffle maker.

Heat your waffle maker to medium-high heat and lightly grease it if needed. Working in batches, pour the batter into the waffle maker and cook for 4-6 minutes until the waffles are golden brown and crispy on the outside. Transfer cooked waffles to a baking sheet and keep them warm in a 200°F oven while you finish cooking the remaining batter, which usually takes only 10-15 minutes for a full batch.

Arrange the warm waffles on serving plates and drizzle generously with the cooled strawberry syrup from Step 1. Top each waffle with a dollop of whipped cream and a handful of fresh sliced strawberries for brightness and texture.