In a medium saucepan over medium heat, add sliced strawberries, sugar, and lemon juice.

In a small bowl, mix cornstarch and water until fully dissolved.

Pour the cornstarch slurry into the strawberry mixture and stir well.

Cook over medium-high heat, stirring until it begins to boil.

Reduce heat to low and simmer for 3–5 minutes, or until thickened.

Remove from heat and allow to cool. The topping will continue to thicken as it cools.

In a large bowl, whisk together milk, egg, oil, sugar, vanilla extract, and lemon juice until smooth.

In another bowl, combine flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until smooth.

Fold in chopped strawberries and lemon zest.

Heat a nonstick skillet or griddle over medium heat.

Pour about ¼ cup of batter onto the hot surface.

When bubbles form on the surface, flip and cook until golden brown.

Repeat with remaining batter, stirring occasionally to prevent strawberries from sinking.

In a large bowl, beat cream cheese, powdered sugar, Greek yogurt, and vanilla extract until smooth.

Add ½ cup whipped topping and mix until combined.

Gently fold in the remaining whipped topping until fully incorporated and fluffy.

Place one pancake on a serving plate.

Spread a generous layer of cheesecake filling on top.

Add another pancake and repeat layering until you have four pancakes stacked.

Spoon a generous amount of strawberry topping over the top pancake.

Finish with a dollop of whipped cream and serve immediately.