Preheat your waffle iron.

Meanwhile, combine the strawberries, lemon zest, and 1 teaspoon (4 grams) of sugar in a small bowl. Stir, and set aside.

Whisk the flour, baking powder, salt, and remaining 3 teaspoons (12 grams) sugar together in a medium bowl.

In a separate or measuring cup, beat the milk and egg together. Pour over the dry mixture, and stir with a fork until just combined.

Stir in the strawberries.

Using a rubber spatula, fold in the butter.

Let sit five minutes to “develop” (this allows the baking powder to activate).

Pour, or ladle, enough batter to cover about 2/3 of the surface (the rest will spread once you close the top). Cook according to the manufacturer’s directions. A sure sign of doneness is once you see all the steam has stopped shooting out the sides.

Serve hot with maple syrup, if desired.