Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture. Place strawberries, milk, oil, vanilla, and egg in a blender; process until smooth. Add pureed strawberry mixture to flour mixture, stirring just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron; spread batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat with remaining batter. Serve hot with warm Buttered Strawberry Sauce.
This batter comes out much too thick. I made a double batch and had to add about a half cup of milk to thin the batter. I made it with fresh strawberries just picked from my garden -- but the flavor of the waffles was still only fair/good. All in all, I'll do something else with my fresh strawberries next time. Maybe frozen strawberries would work better anyway due to the higher water content.
I was pleased with the taste and color of the waffles and can't understand why a previous reviewer had such an issue with the recipe. I doubled the recipe, separated the eggs, and stiffened the egg whites as I used my Belgian waffle iron. I didn't make the sauce as I didn't have any nectar so I just used maple syrup. The next time that I make this, I will make the sauce as I believe that it would be better. Also, I meant to use whole-wheat pastry flour but remembered too late. I got 14 waffles out of the double batch and I will freeze the leftovers for a quick breakfast.
Note: I eventually made the sauce and decided that I didn't like it so will not make again with the waffles.