In a medium saucepan, combine the strawberries, sugar, and a 1/2 cup of water. Bring to a simmer. Meanwhile, in a small bowl, mix the remaining 2 tbsps of water with the corn starch until dissolved. Add to the strawberry mixture and stir until the sauce has thickened. Remove from heat and set aside.
Using a hand held mixer on low speed, mix the whipping cream, powdered sugar and lemon extract together until soft peaks form. Be careful not to over whip. Place in refrigerator until ready to serve.
In a large bowl, combine the pancake mix, 1 ½ cups of water and almond extract. Stir with a wire whisk until large lumps disappear. Heat skillet over medium-low heat or electric griddle to 375° F. Skillet is ready when drops of water sizzle, then disappear almost immediately.
Pour slightly less than a 1/4 cup of the mix for each pancake onto greased griddle and sprinkle with toasted sliced almonds. Flip pancakes when bubbly and golden brown. Repeat with the remaining batter.
Serve pancakes with strawberries and whipped cream.