Prep the berries by rinsing, drying, and cutting the tops off. Roughly chop, then place strawberries in a blender or food processor and puree.
Transfer the strawberry puree to a saucepan, then add the sugar and lemon juice. Cook over medium-low heat and simmer for 10 minutes. Stir regularly until the mixture is reduced by half.
Use a silicone spatula or wooden spoon to press the strawberry mixture through a fine mesh strainer into a large bowl or saucepan.
Once the mixture has cooled, add it to a saucepan. Whisk in the eggs and egg yolks.
Cook on medium to medium-low heat until the curd thickens while stirring constantly.
Remove from the heat and whisk the butter cubes into the egg mixture.
After the butter melts, transfer it to a heatproof bowl or mason jar. Press plastic wrap onto the surface of the curd to prevent it from forming skin while cooling.
Cool the curd to room temperature, then chill for at least 1 hour before using. Once it has cooled, the plastic wrap can be removed. Serve with your favorite desserts, on toast, or use it as a filling!