Prepare the Strawberry Filling:

In a small saucepan, combine the chopped strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes). Once thickened, remove from heat and let it cool to room temperature.

Prepare the Cream Cheese Filling:

In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice (if using) until smooth and creamy. Set aside.

Assemble the Danish:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into 4 squares (approximately 5×5 inches each).

On each pastry square, spread about 1 tablespoon of the cream cheese mixture in the center, leaving a border around the edges.

Add 1 tablespoon of the strawberry filling on top of the cream cheese.

Fold the corners of each square toward the center to form a pocket, or leave the edges open for a more rustic look.

If desired, lightly press down the center to help the filling stay in place.

Bake the Danish:

Place the assembled pastries on the prepared baking sheet and bake for 20-25 minutes, or until the pastry is golden and puffed up.

Make the Glaze:

While the Danish bakes, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl until smooth and slightly runny.

Glaze and Serve:

Once the Danish are done baking, remove them from the oven and allow them to cool slightly. Drizzle the glaze over the top of each Danish and serve warm.