In a large bowl, microwave preserves in 10-second increments until runny. Stir in sugar and lemon juice. Add strawberries and toss to coat.
Let sit, tossing occasionally, until berries release their juices for 30 minutes.
Position racks in the center and bottom of the oven and heat the oven to 425°F. Line 2 cookie sheets with parchment paper. Shape each quarter of dough into a 7-in. round. Place 2 rounds on each prepared pan. Brush tops with melted butter. Mix granulated sugar and cinnamon in a small bowl and sprinkle over top.
Bake, rotating the pans halfway through, until bottoms are brown and crisp and dough is cooked through, 8 to 10 minutes. Let cool completely on the pans.
Meanwhile, pulse strawberries in a food processor until smooth. Add cream cheese, confectioners’ sugar, lemon juice, vanilla, and salt. Pulse until smooth. Refrigerate until firm enough to spread.
Divide strawberry cream cheese mixture among the cooled pie crusts. Top with macerated strawberries and strawberry cream cheese mix. Serve immediately top with fresh berries.