1. Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or a brush of oil, even if it’s non-stick, to ensure easy release.

2. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt. Make sure there are no lumps and the cocoa is fully incorporated.

3. In a separate medium bowl, whisk together the milk, melted butter, eggs, and vanilla extract until well combined and smooth.

4. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough waffles. The batter should be thick but pourable.

5. Ladle about 1/2 to 3/4 cup of batter (or the amount recommended by your waffle iron’s manufacturer) onto the hot waffle iron. Close the lid and cook for 3-5 minutes, or until the waffle is golden brown, crisp, and cooked through. Most waffle irons have an indicator light that signals when they are ready.

6. Carefully remove the cooked waffle from the iron and place it on a wire rack set over a baking sheet in a warm oven (around 200 F (95 C)) to keep it warm while you cook the remaining batter. Repeat with the rest of the batter.

7. While the waffles are cooking, hull and slice your fresh strawberries. Once all waffles are cooked, stack them on plates, top generously with sliced strawberries, and dust with powdered sugar if desired. Serve immediately with a drizzle of maple syrup.