In a small saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally. Gently mash with the back of a spoon to your desired consistency and simmer for 5 to 7 minutes until thickened. Remove from heat and let cool completely.

Make the Vegan Cream Cheese Filling: In a medium bowl, mix the softened vegan cream cheese, powdered sugar, vanilla extract, cornstarch, and optional lemon juice. Beat with an electric mixer until smooth and creamy. Set aside.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold thawed puff pastry on a lightly floured surface. Cut each sheet into four equal squares for eight total.

Shape the Danish: For each square, score a smaller inner square with a 1/2 inch border, not cutting through. Fold each corner of the inner square into the center to create a pinwheel shape. Press corners down to secure. Repeat for all squares.

Fill the Danishes: Spoon 1-2 tablespoons cream cheese filling into the center of each. Top with a spoonful of cooled strawberry mixture, avoiding overfilling.

Bake to Golden Perfection: Place on baking sheet. Optional: brush edges with plant-based milk for shine. Bake 15-20 minutes until puffed and golden.

Cool and Glaze: Let cool on sheet then transfer to wire rack. Whisk powdered sugar and plant-based milk for glaze. Drizzle over cooled Danishes.