In a medium saucepan, combine chopped strawberries, sugar, and lemon juice. Simmer for 6-8 minutes until softened and thickened. Set aside to cool.

In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Combine wet and dry ingredients and let rest for 5 minutes.

In a medium bowl, beat cream cheese, powdered sugar, vanilla extract, and milk until smooth. Set aside for filling.

Preheat a skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown. Keep pancakes warm in a low oven.

Stack pancakes on a plate, spreading cream cheese filling between each. Drizzle warm strawberry sauce over the top and add fresh strawberries or whipped cream if desired.