Leave bread out overnight to stale up, or cook in a 175 degree oven for about 10-15 minutes, until the bread is hard like croutons.
Grease a 13x9 casserole dish with cooking spray. Lay out half of your bread pieces evenly over the bottom of the dish.
Evenly distribute sliced strawberries over bread. Reserve a handful for the very top, if you want.
In a bowl, using a hand or stand mixer, beat together softened cream cheese, 2 teaspoons sugar, and lemon juice until smooth and fluffy. Using a large spoon, dollop cream cheese mixture evenly over the strawberries (see recipe notes and pictures). Top casserole evenly with remaining bread pieces.
In the same bowl, beat together your eggs and 1/4 cup + 2 teaspoons sugar. Add in the milk, vanilla, and salt, and continue to beat until fully incorporated. Pour egg mixtures over entire casserole and push down on bread with your hands, making sure bread, strawberries, and cream cheese are covered in the mixture.
Cover with tinfoil and refrigerate for at least a few hours, or overnight for best results.
Preheat oven to 350 degrees. Take the casserole out of the refrigerator and let sit at room temperature until the oven is ready. Bake covered for 20 minutes, then uncovered for 40-45 minutes. Let cool for about 10 minutes before you cut your portions so it has time to set.