To roast the strawberries, preheat oven to 350°F. Mix maple syrup, balsamic vinegar, and salt in a medium bowl. Add strawberries and toss gently. Arrange strawberries cut side up on a foil-lined baking sheet. Drizzle remaining juices over the tops of the berries. Roast until strawberries look slightly dried but remain firm, about 30 minutes. Remove from oven and set on a cooling rack until ready to serve.
For the waffles, whisk dry ingredients together in a medium-sized mixing bowl. In another bowl, beat together eggs, sour cream, balsamic vinegar, maple syrup, vanilla, and melted butter. Combine wet and dry ingredients, mixing until smooth.
Brush preheated waffle iron lightly with vegetable oil. For a Belgian-style waffle iron, use about ½ cup batter. Cook for 2 to 3 minutes until the iron stops steaming and the waffles are golden.
For the whipped cream, combine ingredients in a medium bowl. Whisk until soft peaks form.
Serve waffles warm layered with the strawberries and topped with whipped cream.