In a medium saucepan, combine hulled and halved strawberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture begins to bubble and thickens, about 5–7 minutes.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and light brown sugar until evenly blended.

In another bowl, combine whole milk, softened cream cheese, eggs, and vanilla extract. Whisk together until smooth and creamy.

Gradually pour the wet mixture into the bowl of dry ingredients, stirring gently until just combined.

Preheat a non-stick skillet or griddle over medium heat and melt a tablespoon of butter. Pour about 1/4 cup of batter onto the hot surface per pancake.

Cook until bubbles form and the edges look set, about 3–4 minutes, then flip and cook until golden brown, about another 2–3 minutes.

Serve the pancakes stacked on a warm plate, drizzled with the homemade strawberry syrup and topped with fresh strawberries.