In a medium bowl, use a hand mixer to beat the cream cheese until smooth and creamy, about 1-2 minutes. Gradually add the powdered sugar, vanilla extract, and optional lemon zest. Mix until fully incorporated.

Spread a layer of cheesecake filling on one side of each brioche slice. On half of the slices, arrange sliced strawberries evenly over the filling. Top each with another slice of brioche to form a sandwich.

In a shallow bowl, whisk together the eggs and milk until well combined, achieving a smooth consistency for coating the sandwiches.

Gently dip each assembled sandwich into the egg mixture, ensuring both sides are coated. Allow excess egg to drip off back into the bowl.

Heat butter or oil in a non-stick skillet over medium heat. Carefully place the coated sandwiches in the skillet and fry for 2-3 minutes on each side.

Remove cooked sandwiches from the skillet and dredge in a mixture of granulated sugar and cinnamon for a sweet coating.

Serve the sandwiches warm, optionally topped with whipped cream or a dusting of powdered sugar.