Bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil in a medium saucepan set over medium-high heat, stirring frequently. Reduce heat slightly and allow to boil about 4 - 6 minutes until berries are softened and juices are well extracted. In a small bowl, whisk together remaining 2 Tbsp water with cornstarch until well blended then pour into berry mixture. Allow to boil until thickened about 1 minute. Remove from heat and cool slightly (I added 2 drops of red food color just to enhance the color).
For the french toast:
Heat a non-stick griddle to 375 degrees. To a blender add milk, eggs, vanilla and cinnamon and pulse just until blended (alternately you can whisk until well blended in a mixing bowl). Pour into a shallow dish, such as an 8 by 8-inch baking dish. Place about 6 pieces of angel food cake into egg mixture (or how ever many fit without overcrowding) and allow to soak about 2 1/2 minutes per side (it won't soak through to center but you do want a good coating on the outsides).
Butter griddle and place soaked angel food cake pieces onto griddle. Cook several minutes until bottom is golden brown, then lift, butter griddle and cook opposite side until golden brown, also cook top and edges about 30 seconds each side. Repeat with remaining slices of angel food cake. Serve warm with warm strawberry syrup and whipped cream.
Recipe source: syrup - Cooking Classy, french toast - inspired by BHG