At least 6 depending on size of funnel cake
strawberries, fresh, quartered
all purpose flour
1Put strawberries in blender just long enough to get a chunky purée.
2In small saucepan, over medium heat, heat strawberries, sugar, and water until sugar is dissolved. Remove from heat and set aside to cool.
3combine eggs and sugar together then add the milk slowly
4Add the dry ingredients and beat until smooth and creamy, add more milk if batter is too thick.
5You can use a funnel or if you don't have a funnel, like me, pour your batter into pourable container.
6In a deep fryer or large cast iron pot add 4 inches of oil.
7Drizzle the batter around in the deep fryer or cast-iron pot to desired thickness. Let cook for 5-8 minutes, turning halfway through the time. Cook until golden brown.
8Once funnel cake is done cooking, lift out of the oil and let as much oil drain out before transferring to paper towel.
9Put on saucer, top with vanilla ice cream, whipped topping, and puréed strawberries. Serve immediately.