Toss the sliced strawberries in a bowl with the granulated sugar. Let them sit and macerate while you proceed.

Using a hand mixer, whip the softened cream cheese, powdered sugar, and fresh lemon juice until the mixture is smooth and fluffy.

Generously slather the jam on one side of all 12 slices of bread.

On 6 slices of bread, dollop two tablespoons of the cream cheese mixture in the center on top of the jam. Then, sandwich together the cream cheese slices with the remaining jam slices.

In a large, shallow dish, whisk together the eggs, cinnamon, milk, and vanilla.

Heat a large, nonstick skillet or griddle over medium-high heat. Melt two tablespoons of butter in the skillet.

Dip each sandwich into the egg mixture, turning to evenly coat both sides. Let excess egg drip off of the bread before placing on the skillet. Cook for about 3 minutes per side or until the bread is golden brown and crispy.

Top with the strawberry slices, then top with powdered sugar and/or maple syrup. Serve immediately.