Step 1: Macerate the strawberries by tossing the sliced berries with 2 tablespoons of granulated sugar in a small bowl; let sit for 20 minutes.
Step 2: Prepare the cheesecake filling by whisking the softened cream cheese, powdered sugar, and vanilla together until creamy.
Step 3: In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Step 4: Whisk the egg, buttermilk, and melted butter in a separate bowl until combined.
Step 5: Pour the wet ingredients into the dry ingredients and stir until just combined (lumps are okay).
Step 6: Heat a non-stick griddle over medium-low heat and grease lightly with butter.
Step 7: Pour 1/4 cup of batter per pancake onto the griddle, dollop 1 teaspoon of cream cheese filling in the center, and swirl with a toothpick.
Step 8: Cook until bubbles appear on top, flip gently, and cook for another 1-2 minutes until golden brown. Serve topped with macerated strawberries.