In a medium saucepan over medium heat, combine 1 cup of chopped fresh strawberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Stir occasionally while simmering for about 6-8 minutes until it thickens. Mash lightly for a chunky texture, then remove from heat to cool.

In a large mixing bowl, whisk together 1 cup of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and a pinch of salt. In a separate bowl, mix 1 cup of milk, 1 egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Gradually combine wet ingredients with dry ingredients, stirring until just combined. Let rest for about 5 minutes.

In a small bowl, beat 4 ounces of softened cream cheese until smooth. Add 1/4 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of milk. Mix until well combined.

Preheat a non-stick skillet over medium heat. Grease lightly and pour about 1/4 cup of pancake batter for each pancake. Cook until bubbles form, about 3-4 minutes, then flip and cook for another 2-3 minutes until golden.

Stack pancakes on a plate, spread cheesecake filling between each pancake, drizzle with strawberry sauce, and garnish with fresh strawberries.