1,5cupBetty Crocker Strawberry Cake MixYou can also use any other strawberry cake mix, such as Pillsbury, Duncan Hines, or some other.
2Eggs
1,5cupMilk
1/5cupVegetable Oil
3/4cupAll-Purpose Flour
Instructions
Preheat the waffle iron and put some oil on it, preferably using the cooking spray.
Mix dry ingredients (cake mix, flour) in one bowl, and wet ingredients (eggs, milk, oil) in another bowl.
Slowly add dry ingredients to wet ingredients while constantly mixing with an electric mixer. Don't do it in reverse, so you avoid lumps.
The batter should be semi-dense. It shouldn't be runny, but also not thick as dough. So, if you need to make your batter denser, add a little bit more flour. If your batter is too thick, add a little bit of milk.
Carefully pour some of the mixture into the waffle iron. Don't pour too much of it because the batter will rise, and therefore increase its volume.
Bake each waffle for 2-3 minutes, and serve with your favorite toppings. I suggest whipped cream, fresh strawberries and chocolate syrup.
Notes
Strawberry cake mix waffles will last for up to two days in the fridge, and only for a couple of hours at room temperature.