Homemade Waffles with Strawberries and Cream

0 Preheat the oven to 200°F. Line a baking sheet with aluminum foil. Set aside.
1 Combine the flour, cornstarch, sugar, baking powder, baking soda and salt in a large bowl. These are your dry ingredients. Whisk until smooth.
2 Measure the milk, oil, sweetened condensed milk and vanilla extract into a 2-cup liquid measuring cup (or another bowl). Use a fork to mix the ingredients together.
3 Separate the eggs, and place the whites into another bowl. Add the egg yolks to the wet ingredients.
4 Once the yolks have been added to the other liquids, break them and mix together.
5 Use a hand mixer to whip the egg whites at a high speed until they reach the soft peak stage, about 2-3 minutes. The egg whites will foam and thicken, becoming a glossy white. You’ll know they are at the soft peak stage when you turn off the hand mixer and lift the beaters out of the egg whites. The egg whites should mostly hold their shape but gently fold over themselves at the top. 
6 Pour the wet ingredients into the dry ingredients, and stir until just combined. (Lumps are OK!)
7 Add the egg whites to the batter, and gently fold them into the waffle batter until just combined.
8 Turn on your waffle maker, and spray with nonstick baking spray.
9 When the waffle maker is ready, pour a ½ cup scoop of the batter into it—spreading with your spatula.
10 Close the waffle maker, and cook until your preferred level of doneness. (I like mine a little on the crisper end, but to each their own!)
11 When the waffle is cooked through, remove from the waffle maker and serve immediately or place on the baking sheet and place in a warmed oven. (This works nicely if you’re serving brunch and want everyone to eat at the same time.)
12 Make the rest of the waffles.
13 Slice strawberries with a sharp knife, and place in a bowl.
14 Serve the waffles, and allow guests to add their preferred amount of strawberries. Then, drizzle with additional sweetened condensed milk before enjoying!