To reduce the strawberries:

1. Pulse the strawberries in a food processor until you have about 1/2 cup of smooth puree. Add the puree to a small saucepan and simmer over medium low heat until you have just 1/4 cup remaining. This should take about 20 minutes. Remove from the heat and transfer to a small bowl to cool completely before using.
2. After the strawberry puree has cooled, combine the puree, cream cheese and honey in a mixing bowl and beat until well blended and smooth.
3. Strawberry cream cheese will keep in the fridge for a few weeks.