Combine quartered strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Stir and bring to a gentle simmer. Cook for 10-15 minutes, crushing some berries until slightly thickened. Cool to room temperature and refrigerate.

Beat softened cream cheese until smooth. Add sifted powdered sugar, vanilla extract, and lemon zest (if using) and mix until fluffy. Cover and chill for at least 15 minutes.

In a shallow dish, whisk together eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.

Spread cream cheese mixture on one side of 4 slices of bread, topping with the remaining slices to form sandwiches. Press lightly to seal.

Preheat griddle or skillet over medium-low heat. Melt 1 tablespoon of butter in the pan.

Dip each sandwich for 10-15 seconds per side in the custard, allowing excess to drip off.

Cook sandwiches for 3-5 minutes per side until golden brown and custard is cooked through. Adjust heat as necessary.

Cut sandwiches in half and top with strawberry compote, sliced strawberries, whipped cream, maple syrup, and a dusting of powdered sugar.