Have all ingredients at room temperature.
Mix starter, egg and oil in a bowl.
Add sugar, salt and soda, mix well.
Spoon onto a lightly greased griddle or skillet over medium-high heat. Lay several sliced strawberries on top of batter of each pancake.
Turn pancakes when surfaces are covered in bubbles. Cook until golden brown.
Place rinsed and hulled strawberries in a medium bowl. Mash lightly with a potato masher, about 6 times. Mix strawberries with 1/4 cup sugar and crystallized ginger. Allow to stand at room temperature to macerate for one hour.
Prepare whipped topping:
In large, chilled bowl combine the heavy cream, 1/4 cup sugar and vanilla. With chilled beaters and an electric mixer on medium, beat until soft peaks form. Chill.
On a serving plate, layer pancakes, strawberries, and whipped cream.
Garnish with sifted powdered sugar and a sprig of fresh mint.