Begin by placing the butter into a medium size saucepan and turn the heat to medium.

Once the butter melts all the way and begins to bubble, stir it constantly for about 3-4 minutes until you begin to smell the butter solids toasting and getting brown. It will smell almost nutty.

Once the butter browns, remove it immediately from the heat. It’s ok if the brown bits settle to the bottom of the butter.

In a large mixing bowl, sift the flour, salt, granulated sugar, baking soda and baking powder together. In a separate bowl, whisk the eggs.

Add the eggs, buttermilk, vanilla and melted brown butter to the dry ingredients and stir it with a spoon until combined and most of the lumps are gone. It’s ok if some lumps still remain.

Preheat the waffle iron according to the manufacturer's instructions and spray it with cooking spray if necessary. Ladle the waffle batter onto the hot iron and cook according to the instructions. Carefully remove the waffle once it is browned on both sides and set it on a plate to cool. Repeat until all of the batter is used up.

While the waffles are cooling, place all the ingredients for the whipped mascarpone into a mixing bowl of a stand mixer. With the whisk attachment whisk the ingredients on medium speed for 2-3 minutes until stiff peaks form.

After the waffles are cooled, it is time to plate. Place the first waffle on the cake plate and a few dollops of the mascarpone whip on it. Spread the whipped topping to the edges and then layer with more waffles and whipped mascarpone. You should layer 5 waffles, six if you are feeling zealous.

Put the rest of the whipped mascarpone frosting on top and garnish with sliced strawberries. Serve immediately and enjoy!