To make the cream cheese filling, mix all ingredients together in a medium sized bowl with an electric mixer on medium high speed until smooth and creamy and set aside.

To prepare the strawberry sauce, mix cornstarch and water until combined in a small bowl and set aside.

Add strawberries, lemon juice and sugar into a medium sized saucepan over medium heat and bring just to a boil, stirring occasionally.

Reduce heat to simmer and gently mash the strawberries with a fork or potato masher while they cook.

Add the cornstarch slurry and let simmer for another 2-3 minutes until sauce thickens. Remove from heat and set aside.

For the pancakes, whisk together the flour, sugar, and baking powder in a large mixing bowl to combine.

Next add the egg, milk, vanilla, and melted butter into the flour mixture, whisk until just combined. Do not overmix the batter.

Over medium heat, spray a large skillet with nonstick cooking spray. Pour ¼ cup of pancake batter per pancake, working in batches. Cook each pancake for about 4-5 minutes total, flipping the pancakes halfway through (you’ll see tiny bubbles in the batter start to form when it is ready to flip).

Transfer cooked pancakes to a plate until you’ve worked through all of the batter.

When ready to serve, spread the cream cheese filling on top of the pancakes and drizzle with the strawberry glaze, topping with whip cream. Serve immediately, enjoy!