Preheat oven to 250°F. Place a wire rack over a baking sheet and set aside.

In a large bowl, toss together the sliced strawberries with the sugar and lemon juice. Set aside and allow to macerate at room temperature while you make the waffles.

To make the waffles, in a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, egg yolks, oil and vanilla. Pour into the dry ingredients and whisk until just combined, and no dry streaks remain.

In another clean bowl, beat the egg whites until stiff peaks form. Add to the waffle batter and gently fold the egg whites until evenly distributed.

Heat up a Belgian waffle maker and once hot, spoon about 1/3 cup batter into the center of each cavity. Close the waffle maker and cook according to manufacture’s instructions. Transfer the cooked waffles to the wire rack and continue cooking the rest. Once all are down, transfer the baking sheet to the oven to keep the waffles warm.

To make the cream filling, beat the heavy cream, powdered sugar, vanilla and salt on high until soft peaks form.

Assemble the shortcakes by placing one waffle on a plate. Top with a spoonful of strawberries (and their syrup) and a big dollop of cream. Place another waffle on top and then dust with powdered sugar. Enjoy!