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1. In a pint-sized glass canning jar, stir all the whipped cream ingredients together until just incorporated. Twist on the top and shake for 4 to 5 minutes. Stop shaking only when you can't hear the liquids jostling around in the jar anymore, and it feels like you're shaking a thick cream inside the jar. Chill the whipped cream in the refrigerator while you cook the waffles.
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2. Preheat a waffle iron.
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3. In a large bowl whisk together all the dry ingredients for the waffles (from whole wheat flour to the salt).
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4. Add the milk, egg, oil, and vanilla to the dry ingredients, and mix. The batter should be a bit thick but easy to pour and spread on the waffle iron.
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5. Spread half of the batter into the waffle iron and cook for 21/2 to 3 minutes. While the waffles are cooking, mix the sugar and cinnamon for sprinkling. Pour this mixture into a shallow bowl.
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6. When a waffle is done, use tongs to remove it from the waffle iron. Sprinkle the cinnamon and sugar on the waffles immediately. Don't wait for the waffles to cool off because the cinnamon and sugar will not stick as well. Set waffle aside and cook the remaining batter. You probably will not use all the sugar, so save the leftovers in a sandwich bag.
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7. Top waffles with a dollop of chilled whipped cream and sliced strawberries. Refrigerate remaining whipped cream for up to a week.
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Cayenne whipped cream adapted from Parade's Community Table.
