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Lightly grease a 9x13-inch baking dish.
Beat the cream cheese until light and fluffy.
Add the granulated sugar to the cream cheese and beat until thoroughly combined.
Mix in 1 egg and lemon juice until well incorporated. Set aside.
In a separate bowl, whisk together the 10 eggs, milk, half-and-half, maple syrup, vanilla extract, cinnamon, and nutmeg. Set aside.
Spread the cream cheese mixture onto each slice of bread.
Layer sliced strawberries on top of the cream cheese.
Place another slice of bread on top to create a sandwich. Repeat for all slices.
Cut the sandwiches into cubes and place approximately two-thirds of the cubes into the prepared baking dish.
Top with the remaining sliced strawberries and drizzle the remaining cream cheese mixture over the top.
Place the remaining sandwich cubes on top.
Pour the egg mixture evenly over the entire casserole.
Press down lightly to ensure the bread is soaked.
Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350°F (175°C).
Remove the casserole from the refrigerator and let it rest while the oven preheats.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 25–35 minutes, or until the surface is golden and the center is set.
Serve warm with maple syrup, fresh strawberries, or whipped cream.