1. Preheat oven to 400°F and line two large baking sheets with parchment paper.
2. Wash and rinse strawberries. Slice or dice according to preference. Coat with two tablespoons of sugar, mix together and set aside.
3. In a small bowl, whisk together one egg with a splash of water. This will be your egg wash.
4. Set aside. In a large bowl, beat cream cheese, 3 ½ tablespoons of sugar, vanilla extract, lemon juice together. Make sure to use room temperature cream cheese. At this point you can perform a taste test, to make sure the sweetness of the mixture is according to preference. Once taste is according to preference, add in egg yolk and mix until all ingredients are incorporated. Set aside.
5. Unfold puff pastry sheets. With a rolling pin, lightly roll out the pastry sheet. Roll both length-wise and width-wise. With a pizza cutter, slice the puff pastry in half from the middle (lengthwise). Then slice each half into 3 rectangles, width-wise. This will leave you with 6 rectangles.
6. Repeat same process for the second puff pastry sheet. Giving you a total of 12 rectangles.
7. Transfer each Danish onto a baking sheet, making sure they are evenly spaced out. Use a knife to score a ¼ to ½ inch border around the outside. Make sure not to cut all the way through, just lightly score.
8. Using a fork, lightly press into the inner scored rectangle. Lightly brush the edges with the egg wash.
9. Take a spoonful of the cream cheese mixture and place it into the center of each Danish. Using a knife spread it around so the entire area has the mixture (making sure to stay inside the scored area).
10. Next add the strawberries in the middle of the cream cheese mixture. Optional: sprinkle some sugar on top and around the edges of the Danish.
11. Bake for 12-15 minutes or until puffed and edges are brown.
12. Cool on wire racks. (Oven times vary, so check on your danishes at around 10 minutes).

Optional: Dust with powdered sugar or a drizzle of icing sugar.