Instructions: Prepare Strawberry Topping: In a bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let sit at room temperature for at least 15-20 minutes to allow the strawberries to release their juices.
Make Whipped Cream: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract using a hand mixer or stand mixer until stiff peaks form. Refrigerate until ready to use.
Make Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the eggs and then mix in the buttermilk, milk, and melted butter until well combined.
Cook Pancakes: Preheat a griddle or non-stick skillet over medium heat and grease with butter or oil.Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
Assemble Pancakes: Place a pancake on a plate, top with a spoonful of the strawberry topping, and a dollop of whipped cream.
Serve: Serve the strawberry shortcake pancakes immediately, and enjoy!