Wash and hull the fresh strawberries, then quarter them. Place the quartered strawberries in a blender or food processor and process until completely smooth. You should have about 1.5 cups of strawberry puree.

In a medium heatproof bowl, combine the strawberry puree, granulated sugar, whole eggs, egg yolks, fresh lemon juice, and salt. Whisk vigorously until all ingredients are well combined and the mixture is smooth.

Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Continuously whisk the mixture for 10-15 minutes, or until it thickens significantly and coats the back of a spoon. It should reach a temperature of 170°F (77°C). Do not let it boil.

Remove the bowl from the heat. Immediately strain the strawberry curd through a fine-mesh sieve into a clean bowl. This step removes any cooked egg bits or strawberry seeds, ensuring a perfectly smooth texture. Press the solids with a rubber spatula to extract all the curd.

Add the cold, cubed unsalted butter to the hot strained curd, one cube at a time, whisking continuously until each piece is fully melted and incorporated. The butter will give the curd a luxurious, glossy finish.

Cover the surface of the strawberry curd directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set to a thick, 'soup-like' consistency.

Once chilled, whisk the curd gently to loosen it slightly if it's too firm, making it pourable like a thick fruit soup. Divide the Delicious Strawberry Curd evenly into small serving glasses or bowls. Garnish each serving with a dollop of whipped cream, a fresh mint leaf, and a small whole strawberry if desired. Serve immediately and enjoy this unique dessert 'soup'.