Hull the strawberries with a small paring knife or a corer tool. (I have a neat little spoon-shaped tool with teeth all around the edge. It makes coring strawberries a breeze. Scoop, toss. Scoop, toss.) Chop each berry into slightly larger than bite-sized pieces.

If you want a bit of syrup to pour over your strawberries, sprinkle them with ¼ cup or so over sugar and put them in the refrigerator for a few hours, up to over night. I didn't want to add sugar to the girls' breakfast, so I just left theirs dry.

When you're ready to make the napoleons, toast the waffles.

Spoon a generous pile of strawberries on top of a waffle on a plate.

Add a dollop of whipped cream.

Cover with another waffle, more strawberries, and more whipped cream. Top with a strawberry garnish, a little chocolate sauce, or a dusting of colored sugar.