|Fresh strawberries||1 Quart|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Vanilla ice cream||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Egg white||1 , stiffly beaten|
In a bowl crush 1 cup strawberries with 1/3 cup sugar.
Slice remaining strawberries; stir into crushed berry mixture.
In small mixing bowl beat whipping cream till it thickens but does not hold its shape.
Add vanilla ice cream by spoonfuls, beating just till smooth.
Refrigerate ice cream mixture while making waffles.
In a bowl combine sour cream, milk, melted butter, and egg yolk.
Stir together flour, 2 teaspoons sugar, baking powder, salt, and baking soda.
Stir dry mixture into sour cream mixture; beat till smooth.
Fold in stiffly beaten egg white, leaving a few fluffs (do not over-mix).
Bake in preheated waffle baker.
To serve, spoon strawberries over waffles; top with a dollop of ice cream mixture.