Prep the strawberries: In a bowl, toss sliced strawberries with 2–3 tablespoons granulated sugar and a squeeze of lemon (or a pinch of zest). Let them sit for at least 15 minutes to release their juices. Stir occasionally.

Make the whipped cream: In a cold bowl, whisk heavy cream with 1–2 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form. Chill until serving.

Mix dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

Mix wet ingredients: In another bowl, whisk 2 cups buttermilk, 2 large eggs, 3 tablespoons melted butter (slightly cooled), 1 teaspoon vanilla, and 1/2 teaspoon lemon zest if using.

Combine gently: Pour the wet mixture into the dry. Stir with a spatula until just combined. A few small lumps are fine. Do not overmix or the pancakes will be tough.

Rest the batter: Let it sit for 5–10 minutes. This helps the flour hydrate and the leaveners activate for fluffier pancakes.

Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. When a drop of water sizzles, you’re ready.

Cook the pancakes: Scoop about 1/4 cup batter per pancake. Cook until bubbles form and the edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through.

Build the shortcake stack: Layer pancakes with spoonfuls of macerated strawberries and their juices. Add a dollop of whipped cream on top. Repeat for as many layers as you like.

Finish and serve: Drizzle any extra strawberry syrup over the stack. For a shortcake vibe, dust with powdered sugar or add a few chopped fresh mint leaves.