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1
In a small saucepan, heat the milk over medium heat until bubbles form around the edges.
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2
Remove from the heat.
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3
Split the vanilla bean in half lengthwise and use a small knife to scrape the beans into the milk.
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4
Add the vanilla pod and let stand, 30-60 minutes.
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5
In a medium bowl, toss the strawberries and 4 T sugar; macerate, stirring occasionally, until the berries soften and form a syrup, 30-60 minutes.
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6
Preheat a Belgian waffle maker.
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7
In the bowl of a stand mixer using the whisk attachment, whip the egg whites on med-high speed until soft peaks form, 3 minutes.
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8
Add the remaining 3 T sugar and whip until firm peaks form, 2-3 minutes.
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9
Remove the vanilla pod and place the infused milk in a medium bowl.
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10
Slowly whisk in the egg yolks and butter.
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11
In a large bowl, mix together the flour, baking powder, and salt.
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12
Make a well in the center of the dry ingredients and pour in the milk mixture, stirring until just combined.
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13
Gently fold in the egg whites.
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14
Ladle the batter into the waffle maker, using 1/2-3/4 cup batter per batch.
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15
Spread the batter so that is almost reaches the edges of the waffle maker.
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16
Cook until the waffles are crisp and browned, 3-4 minutes.
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17
Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200 degree oven for up to 20 minutes before serving.
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18
Top with the strawberries and whipped cream and dust with powdered sugar.
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19
To make the whipped cream-in the bowl of a stand mixer using the whisk attachment, whip the cream on med-high speed until soft peaks form, about 3 minutes.
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20
Add the sugar and vanilla and whip until firmer peaks form, 1-2 minutes.
