Make the strawberry sauce: Remove the strawberry stems. Cut a notch in the top of each strawberry to make the slices heart-shaped. Slice the strawberries into thin slices. Throw the cut out notch into the bowl too. Mix in 1/4 cup of sugar (or up to 1/2 cup of sugar depending on how sweet your strawberries are in) and lemon juice. Let sit for at least one hour.
Make the pancakes: sift flour and baking powder together. Add sugar and salt. In a separate bowl, whisk egg milk and oil. Add wet ingredients to dry and whisk just until combined.
Heat skillet over medium heat. Add butter or cooking spray. Spoon pancake batter onto skillet (about two spoonfuls per pancake), cooking until the batter starts to bubble and the bubbles on the edge of the pancake remain open. Flip. Keep pancakes in oven to keep warm.
Make the strawberry whipped cream: Pour the pint of cream into a mixing bowl with sugar and vanilla. Mix on medium speed until frothy. Add juice from macerated strawberries until the cream turns a light pink. Whip until fluffy, being careful not to overwhip and turn cream into butter.
To serve: stack the pancakes, spoon the strawberries over the cakes, and top with whipped cream. Serve with maple syrup on the side.