Set a small saucepan over medium heat and add strawberries, lemon juice and 2 tablespoons of powdered sugar.

Set over medium heat to macerate for 4-5 minutes then remove form heat to cool.

In a large mixing bowl, whip heavy cream until you reach soft peaks. Fold in powdered sugar and lemon curd - a little at a time until they come together. Set aside in the refrigerator while you prepare the cake.

Using an inverted ramekin, carefully slice the pound cake into 1/4-inch thick, round slices. They should fit snugly inside of the ramekin itself. With the remaining scraps of pound cake, break up into coarse crumbs and toast on a sheet tray in the oven for 5 minutes until golden brown and fragrant.

Now layer the puddings. Start with a layer of the lemon cream on the bottom, followed by cake, strawberries, lemon cream and cake again. Drizzle this layer of cake with syrup from the strawberries then top with a nice swirl of lemon cream and some toasted pound cake crumbs.

Garnish with a strawberry and dust with powdered sugar.