For the strawberry syrup, bring strawberries, lemon juice, granulated sugar, and 2 tablespoons of water to a boil in a medium saucepan over medium-high heat, stirring frequently.
Reduce heat slightly and allow the mixture to boil for about 4 to 6 minutes until the strawberries are softened and juices are well extracted.
In a small bowl, whisk together remaining 2 tablespoons of water with cornstarch until well blended, then pour into the berry mixture and allow to boil until thickened, about 1 minute.
Remove from heat and cool slightly.
Heat a non-stick griddle to 375 degrees. To a blender, add milk, eggs, vanilla, and cinnamon and pulse just until blended.
Pour into a shallow dish and place about 6 pieces of angel food cake into the egg mixture, allowing to soak for 2 and a half minutes per side.
Butter the griddle and place soaked angel food cake pieces onto the griddle, cooking until bottom is golden brown, then flip and butter again.
Cook the 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 strawberry syrup and whipped cream.
