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!
Notes
For the best results we recommend using fresh strawberries.If you only have frozen, you could use them, just thaw them, then pat them dry as best you can, with a paper towel, to remove any excess water or liquid