Preheat oven to 375° and line a baking sheet(s) with parchment paper. Set aside.
In a small bowl, mix corn starch and water together. Set aside.
Using a medium saucepan, add strawberries and sugar into pan and turn heat to low. Stir.
Once sugar has melted, add corn starch slurry to pan, continue cooking over low heat and stir until thickened.
Remove from heat and let cool.
In a medium bowl, beat cream cheese until smooth and creamy, approximately 2 minutes.
Beat sugar, lemon juice and vanilla into cream cheese until blended and smooth.
On a floured surface, unfold puff pastry sheet and cut along seams lengthwise making three long strips.
Next, cut each strip again lengthwise ending with six long strips.
Finally, cut all strips in half and add a little cream cheese mixture to the center of each strip.
Top cream cheese mixture with a teaspoon of strawberry mixture.
Fold the end over the mixture and then fold the other end over.
Flip over and place seam side down on prepared baking sheet(s).
Make two small slits in the top of each strudel.
Brush egg wash over each strudel and bake for 25 minutes or until pastry is golden brown.
Remove from oven and let cool for 10 minutes.
Mix powdered sugar, heavy cream, vanilla together until desired consistency is obtained.
Drizzle over strudels and enjoy.
Recipe inspired from Cakewhiz