Place the strawberries in a medium sized pan with lemon juice and sugar. Cook over medium low heat until strawberries cook down and thicken, about 20 minutes. Mash them with the back of a spoon or potato masher for a smoother sauce. Set aside and keep warm.
Combine flour, baking powder, salt, and sugar.
In a separate bowl, whisk together eggs and milk. Add the cream cheese in, breaking into pieces. Using a hand mixer, gently blend in the cream cheese. You will have some small chunks of cheese that don't get blended, that is good.
Add the wet mixture to the dry mixture and gently stir just until combined.
Preheat a griddle or nonstick pan. Place batter by the ¼ cup full in the hot pan. Once the edges are dry and there are bubbles in the top of the pancakes, flip them over. Cook 1-2 minutes more.
Serve warm topped with strawberry sauce.
The strawberry sauce will thicken the longer it cooks. You can add more sugar if you like your syrup sweeter. When fresh strawberries are in season, it doesn't need much sweetener.If the pancake batter is too thick, you can thin it out with more milk, usually ¼-1/2 cup will do it. This is a matter of preference.