In a medium saucepan, combine quartered fresh strawberries and sugar over medium heat. Mash half of the strawberries with a fork until they release their juices. Allow it to bubble for about 5 minutes, then add lemon zest and juice, continuing to boil for another 5 minutes. Stir in the cornstarch slurry to thicken, then remove from heat and set aside.

Drain the cottage cheese thoroughly in a fine sieve to eliminate excess moisture. In a mixing bowl, sift together all-purpose flour, baking powder, and salt. Blend the drained cottage cheese, eggs, sugar, and vanilla extract in a food processor until smooth. Combine this mixture with the dry ingredients gently.

Heat a non-stick skillet over low to medium heat and add a tablespoon of oil or butter. Form the dough into round patties, about 2-3 inches in diameter, and fry each patty for 3-5 minutes on each side until golden brown.

Plate the warm pancakes and drizzle the strawberry sauce over them. Serve immediately.