In a medium saucepan over medium heat, combine fresh strawberries, sugar, and lemon juice. Cook for 6-8 minutes, gently mashing some strawberries with a fork. Once syrupy, set aside to cool.

In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Combine wet ingredients with dry, stirring until just combined. Allow to rest for 5 minutes.

In a medium bowl, beat the cream cheese until smooth. Gradually add powdered sugar and a splash of milk, mixing until creamy.

Preheat a non-stick skillet over medium heat. Lightly grease it. Pour ¼ cup of batter for each pancake. Cook until bubbles form, about 3-4 minutes. Flip and cook until golden brown, about 2-3 minutes.

Layer the pancakes on a plate with cheesecake filling between each pair. Drizzle with warm strawberry sauce.

Serve hot, drizzled with remaining warm strawberry sauce. Optional: pair with crispy bacon or fresh fruit salad.