First, make the pancakes. Start by heating a griddle over just below medium heat on the stove.
While it’s heating up, make the batter. Crack the egg into the bowl of a stand mixer. Beat on medium-high speed until it’s lemony yellow and frothy. All the flour, buttermilk, granulated sugar, baking powder, salt and oil to the stand mixer. Beat until just combined.
Lightly grease the griddle with butter. Use a ladle to drop rounds of about 1/4 cup of batter onto the griddle. Cook, flipping once, until golden on both sides. Remove from the griddle and keep warm in a pancake warmer or a 200 degree oven (on a baking sheet).
Once the pancakes are all cooked, make the whipped cream. Add the heavy cream, powdered sugar and vanilla to the bowl of a stand mixer. Whip to soft peaks. Then, add the cornstarch and whip to stiff peaks.
To assemble: Place one pancake on a plate. Top with a large dollop of whipped cream. Repeat. Finish with strawberries on top. Serve.