For the Strawberry Syrup:

1. In a small saucepan over medium-low heat, combine the strawberries, orange juice, sugar and vanilla extract.
2. Simmer uncovered for 25-35 minutes, stirring occasionally, until much of the liquid has evaporated. Set aside to cool.

For the Waffles:

1. Preheat your waffle iron and gently oil the plates with oil and a paper towel.
2. While the strawberries are simmering, combine the flour, baking powder, baking soda, salt and sugar in a large bowl.
3. In a separate medium bowl, use a hand mixer to whip the egg whites on high speed until stiff peaks form. In another bowl, whisk together the yolks and buttermilk. Gently pour in the melted butter while whisking.
4. Fold the buttermilk mixture in with the egg whites, then fold in the club soda as well.
5. Gently combine the wet mixture with the dry until mixed. There should still be lumps.
6. Fill the waffle iron with about 1/2 cup of the batter and cook according to manufacturer directions, typically 5-10 minutes and flipping at least once or twice. When it stops steaming, it’s usually a good indicator that the waffles are done. Adjust amount of batter as needed, according to the size of your waffle iron and preferred waffle size.

For the Whipped Cream:

1. Pour the heavy cream, vanilla extract and powdered sugar in a tall, cylindrical container that fits your immersion blender or hand mixer (or use a stand mixer). Large mouth mason jars, cups, and soup takeout containers work well for this.
2. Mix on high speed until it rises and thickens, to the consistency you prefer, usually about 1 or 2 minutes.
3. Serve waffles warm, topped with the strawberry syrup and a dollop of whipped cream.