Preheat oven to 450°F. Line a small rimmed baking sheet or brownie pan with parchment paper. Slice strawberries into small pieces, toss in a large bowl with sugar to coat. Add to prepared baking pan. Bake for 15 minutes, stirring every 5 minutes. Remove from oven, allow strawberries and sauce to cool for 5-10 minutes.
Drain through a small colander resting in a bowl, this will catch the juice if you wish to use that for another use. Set strawberries aside.
Prepare your whipped cream in a medium bowl or stand mixer. Beat ingredients together until stiff peaks are nearly formed. Chill until ready to use.
In a large bowl, mix dry pancake ingredients. In a medium bowl combine buttermilk and eggs. Slowly incorporate into the dry ingredients. Add cooled melted butter. Stir just until combined. Do not over mix. Mixture should remain lumpy, but evenly moist.
Grease griddle lightly with vegetable oil. Heat a griddle over medium heat (stovetop) or 375°F (electric). When griddle is ready, pour slightly less than 1/4 cup of batter per pancake. Allow to sit untouched until bubbles appear. Gently peek for a very light golden color. Quickly (do not hesitate) scoop your pancake up with a nonstick spatula and flip. Allow remaining side to cook for an additional minute or two until golden. Repeat with remaining batter.
Layer pancakes with large scoops of whipped cream and roasted strawberries.