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To make the jam: Add the strawberries and lemon juice to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by ⅓. Mix in the honey, then the balsamic vinegar. Remove from the heat and let cool. This should thicken more as it cools.
To make the goat cheese: Add the goat cheese, cream cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.
To serve: spread warm onto grilled bread with whipped goat cheese. Top with strawberry jam, basil, thyme, and flaky sea salt. Or, spoon the goat cheese into a serving bowl and top with the warm jam. Add basil, thyme, and sea salt. Serve with bread or crackers.