1. In a small bowl, combine the diced strawberries with 2 tablespoons granulated sugar and lemon juice. Let them sit for 10 minutes until juicy.

2. In a medium bowl, beat the softened cream cheese with powdered sugar, 1 teaspoon vanilla extract, and heavy cream until smooth and spreadable. Set aside.

3. In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, and salt.

4. In another bowl, whisk together the milk, egg, remaining 1 teaspoon vanilla extract, and melted butter.

5. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

6. Heat a lightly buttered skillet or griddle over medium heat.

7. Scoop batter onto the hot skillet and cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes.

8. Flip and cook the other side until golden brown, about 1 to 2 minutes more.

9. Stack the pancakes with a layer of cheesecake filling between them and spoon strawberries over each layer.

10. Finish with extra strawberries and maple syrup, then serve warm.