1. Prepare the strawberry topping by tossing the chopped strawberries with the granulated sugar and letting them macerate while you prep the waffles and filling.

2. Make the cheesecake filling by beating the softened cream cheese until smooth, then mixing in the powdered sugar, lemon zest, and vanilla extract until fluffy and creamy.

3. Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl so the leavening is evenly distributed.

4. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until well combined.

5. Pour the wet ingredients into the dry ingredients and gently whisk or fold until just combined; a few small lumps are okay to keep the waffles tender.

6. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it so the waffles release easily and crisp on the edges.

7. Spoon a layer of waffle batter onto the hot waffle iron, spread it slightly, then dollop cheesecake filling into the center, leaving a border around the edges.

8. Cover the filling with a little more waffle batter to seal it in, close the waffle iron, and cook until the waffle is deeply golden and crisp.

9. Repeat with the remaining batter and cheesecake filling, keeping cooked waffles warm in a low oven if needed.

10. Serve the stuffed waffles hot, topped with the macerated strawberries and their syrup, a drizzle of strawberry syrup or sauce, a swirl of whipped cream or extra cheesecake filling, and a dusting of powdered sugar.