1 (16 oz.) pkg. frozen whole strawberries, thawed
Strawberry Fluff (see below)
2 c. all purpose flour
1/4 c. sugar
2 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs, beaten
1 1/2 c. milk
1 (8 oz.) carton dairy sour cream
2 tbsp. vegetable oil
Fresh strawberry for garnish

STRAWBERRY FLUFF:

1 (4 1/2 oz.) carton frozen whipped topping, thawed
1/3 c. dairy sour cream
1/4 c. reserved strawberry juice
Reserved frozen whole strawberries, well drained

Thoroughly drain strawberries, reserving 1/4 cup juice for topping. Chop 1/2 cup drained strawberries; reserve remainder for topping.

Prepare Strawberry Fluff; set aside. In a medium bowl, mix flour, sugar, baking powder, salt and baking soda.

In another medium bowl, mix eggs, milk, sour cream and oil. Add to flour mixture. Add 1/2 cup chopped strawberries. Stir only until combined; the batter will still be lumpy.

Preheat griddle. Brush preheated griddle with oil. Using 1/4 cup batter for each pancake, cook over medium high heat 2 to 3 minutes or until underside is golden brown and surface is bubbly. Turn and cook 2 to 3 minutes more or until other side is golden brown. Keep warm.

Spread 1 pancake with about 1/3 cup Strawberry Fluff; repeat with 7 more pancakes. Top with remaining pancakes. Garnish with an additional dollop of Strawberry Fluff and a fresh strawberry. Makes 8 servings.