In a medium mixing bowl, add 3 cups sliced strawberries, 1 cup granulated sugar, and 1 tbsp + 1 tsp fresh lemon juice.

Stir gently to combine.

Place plastic wrap tightly over the bowl and allow the strawberries to steep for 3-5 hours at room temperature or overnight in the fridge.

In a mixing bowl, combine 2 cups of Krusteaz Buttermilk Pancake Mix with 1 1/3 cups of cold water.

Mix until the pancake batter is lump-free.

Place the silicon rounds on a 300-degree preheated griddle.

Add a tablespoon of butter to each round.

Spoon in the batter and cook until bubbles form.

Carefully remove the silicon rounds, then flip each pancake.

Cook until the pancakes are golden brown.

Chill the mixing bowl and the whisk attachment in the freezer for 15-20 minutes.

Add the 2 1/2 cups of heavy cream to the stand mixer and mix at medium speed until the cream forms stiff peaks.

Add the 5 tbsp of powdered sugar, 1/3 tsp of cinnamon, and 2 tbsps of bourbon, then continue mixing until stiff peaks form.

Place a pancake on a serving plate and add a tablespoon of the strawberry syrup. (Feel free to add a little maple syrup as well.)

Add a spoonful of the prepared whipped cream.

Next, add 2-3 slices of the fresh strawberries.

Repeat the process with another layer of pancake, macerated strawberry syrup, and whipped cream.

Top with more fresh strawberries and macerated strawberries.

Serve.