Begin by washing and slicing 1 cup of fresh strawberries, then place them in a medium bowl. Sprinkle on 2 tablespoons of granulated sugar and toss gently to coat. Let sit for about 10–15 minutes.

In a large bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Whisk thoroughly and set aside.

In another bowl, whisk together 1 large egg, 1 cup of milk, and 2 tablespoons of melted butter. Mix well.

Gently pour the wet mixture into the dry ingredients. Stir until just combined; it's okay if there are lumps.

Heat a non-stick skillet over medium heat. Lightly grease, then pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes.

In a chilled bowl, pour 1 cup of heavy whipping cream, add 1 tablespoon of sugar and a splash of vanilla, then beat until soft peaks form.

Once pancakes are ready, stack them on a plate with macerated strawberries and whipped cream between each pancake. Drizzle remaining strawberry juices over the top. Serve warm.