In a medium saucepan, combine hulled and halved strawberries with 1/4 cup of granulated sugar, the juice of 1 1/2 lemons, and 2 teaspoons of cornstarch. Cook over medium heat for about 5-10 minutes, stirring occasionally, until the mixture thickens and bubbles gently. Once thickened, remove from heat and set aside.

In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 3 teaspoons of baking powder, and 2 tablespoons of light brown sugar. Set the dry mix aside while you prepare the wet ingredients.

In a separate bowl, beat together 3/4 cup of whole milk, 4 ounces of softened cream cheese, 2 large eggs, and 1 teaspoon of pure vanilla extract until smooth and well combined. Gradually mix the wet ingredients into the dry ingredients until just combined.

Gently fold in 1 cup of chopped strawberries into the pancake batter. Aim for an even distribution of strawberries.

Preheat a non-stick skillet or griddle over medium heat and add a pat of butter to the pan. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown.

Stack the cooked pancakes on plates, and generously drizzle with the homemade strawberry syrup. Serve immediately.