In bowl, toss strawberries with sugar. Cover and set aside.
In mixer bowl, beat cheese, milk, lemon juice and sugar until smooth, fold in whipped topping.
Spoon 2 tablespoons crumbs into each of four 8 to 10-ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
Serve immediately or cover and refrigerate up to 6 hours.