In a mixing bowl, combine flour, 3 tablespoons sugar, salt, baking soda, and baking powder. Stir to evenly distribute.

In a separate bowl, mix diced strawberries with the remaining 5 tablespoons sugar. Let sit to release juices.

Add melted butter and eggs to the dry mixture. Begin stirring, then slowly add in the milk while mixing until smooth.

Gently fold in the strawberries, including any juices.

Preheat a skillet or griddle over medium heat.

Pour about 1/3 cup batter onto the skillet for each pancake. Cook until bubbles form, flip, and cook until golden on both sides.

Serve warm with desired toppings like whipped cream, maple syrup, or extra strawberries.