Prepare the strawberry sauce first. Puree the strawberries and sugar in a food processor. Pour the strawberry puree into a small saucepan. Bring the sauce to a simmer over low heat and simmer for about 15 minutes, until thickened. Set aside.

Prepare the pancake batter. Whisk together the buttermilk, egg, butter, sugar and vanilla until smooth. If you don't have buttermilk, you can make your own with 1 cup milk and 1/2 tablespoon vinegar. Combine the two and allow the milk to sour, about 5 minutes. Next, add the dry ingredients. Combine the flour, baking powder, baking soda and salt. Add to pancake batter and whisk until smooth. Fold in the diced strawberries.

Preheat a pancake griddle or large frying pan to medium heat. Add pancake batter to heated surface; size is up to you. Cook on the first side until bubbles break the surface in the center and around the edges. Flip the pancake over and cook on the other side for 1 minute, or until done.

Serve pancakes immediately with strawberry sauce, maple syrup and whipped cream.