For the Syrup:

1. Place the strawberries in a small saucepan with the lemon juice, zest, and a couple tablespoons of water. Bring to a simmer and cook until the strawberries are soft and the mixture has reduced slightly, about 10 minutes. Stir in the maple syrup and keep warm until ready to serve.

For the Filling:

1. Mix together the cream cheese and sugar until well combined. Fold in the strawberries. Transfer the mixture to a piping bag or a resealable plastic bag with the corner snipped off. Set aside.

For the French Toast:

1. Place each slice of bread on its side and, using a sharp knife, cut a pocket horizontally into each piece of bread, being careful not to go all the way to the edges.
2. Whisk together the milk, sugar, vanilla, salt, cinnamon, and eggs.
3. Pipe the strawberry cream filling into each slice of bread and place in the milk mixture, allowing it to sit for 20 seconds per side. Continue with the remaining bread.
4. Heat a large skillet or griddle over medium heat and liberally brush with melted butter. Cook each slice of French toast until golden brown, about 4 minutes per side.
5. Serve warm and topped with powdered sugar, additional fresh strawberries, and the strawberry maple syrup.