In a saucepan over medium heat, combine strawberries, sugar, lemon juice, and 1/4 cup water.
Bring strawberry mixture to a boil and continue cooking for 6-8 minutes, stirring every 2 minutes.
In a small bowl, whisk together remaining water and cornstarch. Slowly add mixture to saucepan, and reduce heat to low. Simmer until strawberry mixture has thickened (about 2-3 minutes)
Remove from heat, and set aside.
In a separate bowl, beat together cream cheese filling ingredients with hand mixer until combined.
Preheat oven to 350 degrees.
On a greased baking sheet, roll out each crescent roll.
Top dough with 1 Tablespoon cream cheese filling, and 1 Tablespoon strawberry filling.
Fold dough over into triangle, and press edges together tightly.
Bake for 10-12 minutes or until golden brown.
For the frosting, whisk together frosting ingredients, and drizzle over semi-cooled pastries. Enjoy!