In a medium saucepan over medium heat, combine 1 cup of chopped strawberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Stir gently and let the mixture simmer for about 6-8 minutes until the strawberries soften. Press down on them with a fork to create a chunky sauce. Once ready, remove it from heat and set aside to cool.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and a pinch of salt. In a separate bowl, mix 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Gradually add the wet ingredients to the dry, stirring gently until just combined, then let the batter rest for about 5 minutes.

In a medium bowl, beat together 4 ounces of softened cream cheese, 1/4 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 2 tablespoons of milk using an electric mixer. Continue mixing until smooth and creamy, with no lumps remaining.

Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface; then flip the pancakes and cook for another 2 minutes until golden brown. Keep them warm on a plate while you repeat with the remaining batter.

To assemble, place one pancake on a plate, spread a layer of cheesecake filling over it, and add another pancake on top. Repeat until desired height is reached. Drizzle with the cooled strawberry sauce and top with fresh strawberries.