In a medium saucepan, combine 2 cups of fresh strawberries, 1 tablespoon of lemon juice, and ½ cup of sugar. Cook this mixture over medium-low heat for about 20 minutes, stirring occasionally, until it thickens.

In a large mixing bowl, whisk together 1 cup of unbleached all-purpose flour, 2 teaspoons of baking powder, ¼ teaspoon of salt, and 2 tablespoons of sugar.

In a separate bowl, whisk 2 large eggs and 1 cup of milk until fully combined. Gently fold in 4 ounces of softened cream cheese cut into small chunks.

Carefully add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined.

Preheat a nonstick griddle or skillet over medium heat, ensuring it reaches around 350°F (175°C). Lightly coat the surface with nonstick cooking spray or a little butter.

Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, watching for bubbles to form on the surface.

Once your pancakes are cooked, serve them warm on plates and generously drizzle with the homemade strawberry sauce.