In a large bowl, combine strawberries, 1 tablespoon sugar and orange juice. Let stand, stirring occasionally, until sugar has dissolved, about 10 minutes; set aside.

Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.

In a large bowl, combine flour, baking powder, baking soda, salt and 1 tablespoon sugar.

In a large glass measuring cup or another bowl, whisk together buttermilk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist but slightly lumpy.

Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.

In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and remaining 1 tablespoon sugar until medium peaks form, about 3-5 minutes.

Serve waffles immediately, topped with whipped cream and reserved strawberries.