Lightly butter or non-stick spray a 3 quart casserole dish.
Zest both of the lemons into a medium bowl. Cut lemons in half and squeeze the juice into the same bowl. Add the cream cheese, and granulated sugar. Mix all ingredients together with a hand mixer until well combined. (Can use stand mixer if preferred).
Stir the strawberries into the cream cheese mixture.
In a small bowl, beat together the eggs, vanilla extract, and heavy cream.
Spread about 1 Tablespoon of the strawberry cream cheese mixture onto one side of each slice of bread and place bread slices in an even row into the prepared baking dish.
Pour the egg mixture evenly over the bread slices. Cover pan with foil and refrigerate for at least 3 hours - overnight.
Preheat oven to 350 degrees. Bake the french toast for 35-45 minutes, until golden brown.
NOTE: This must chill in the refrigerator for at least 3 hours, overnight is best.