In a glass pint jar, stir all the whipped cream ingredients together until they're just incorporated. Twist the top on 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.
Preheat a waffle iron.
Whisk together the whole wheat flour, all purpose flour, coconut sugar, baking powder, cinnamon, ginger and salt.
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.
Spread half the batter on the waffle iron and cook for 2 1/2 to 3 minutes. While the waffles are cooking, mix the sugar and cinnamon for sprinkling. Pour this mixture into a shallow bowl.
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 up all the sugar, so save the leftovers in a sandwich bag.
Top waffles with a dollop of chilled whipped cream and sliced strawberries. Refrigerate remaining whipped cream for up to a week.