In a medium saucepan over medium heat, combine roughly chopped fresh strawberries, sugar, and a splash of lemon juice. Simmer for about 6-8 minutes until softened and syrupy.

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth. Pour wet into dry ingredients; stir gently until just combined. Let sit for 5 minutes to thicken.

In a small mixing bowl, beat softened cream cheese until creamy. Gradually add powdered sugar and a splash of milk, blending until silky and free of lumps.

Preheat a non-stick skillet over medium heat, greasing lightly. Pour 1/4 cup of pancake batter onto the skillet. Cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown, 1-2 minutes more. Repeat until all batter is used.

Stack pancakes by placing one pancake on a plate, spreading cheesecake filling on top, and continue stacking while alternating filling. Drizzle with warm strawberry sauce and add garnishes as desired.

Serve immediately for the best experience and enjoy!