In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, lemon zest,

scraping down the sides of the bowl as needed.

Fold in 1 cup of the sliced strawberries.

Slightly warm tortilla in stove for 30 second both sides so that it becomes flexible.

Place tablespoon of strawberry cream cheese filling in the center of tortilla.

Next, fold the two sides of each tortilla toward the center

and then roll the tortilla up like a burrito and

secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

Combine the remaining ¼ cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.

Add 3 inches of oil to a large, thick bottomed pan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360 F .

Working in batches of two, fry chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed.

Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute,

brush them with butter while it is warm.

Then roll them in the cinnamon and sugar mixture.

Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360F between batches.

Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining ¾ cup of sliced strawberries and serve immediately.