The chile-induced heat in this dish doesn’t kick in until the last moment, creating a gentle afterburn that is cooled by sweet strawberries and a smooth bed of tangy cream. Look for chiles de árbol at your local Latin grocer.
Heat a small skillet over high; add chile, and cook, tossing occasionally, until toasted and a nutty aroma is released, 3 to 5 minutes. Remove from skillet, and crush in a mortar and pestle.
Stir together crushed chile, strawberries, sugar, and lemon juice in a heavy-bottomed saucepan. Bring to a boil over high, and cook, stirring occasionally, until thickened and syrupy, about 15 minutes. (Strawberries should mostly keep their shape; if they start collapsing, remove from heat sooner.) Remove from heat, and let strawberry mixture cool completely, about 25 minutes.
While strawberry mixture cools, whisk together yogurt and cream cheese in a medium bowl until smooth. Cover and chill until ready to serve.
Divide yogurt mixture among 4 bowls, and top evenly with strawberry mixture. Garnish with mint leaves, and serve.