Combine strawberries, lemon juice, and 2 tablespoons of powdered sugar in a small saucepan; place over medium heat. Cook and stir for 4 to 5 minutes, then remove from heat to cool. Remove 4 strawberry halves from saucepan and reserve for garnish.

Whip heavy cream in a large mixing bowl until soft peaks form. Fold in the 1 cup powdered sugar and the lemon curd, a little at a time, until combined. Set aside in the refrigerator while you prepare the cake.

Preheat oven to 350 degrees F. Cut pound cake into 1/4-inch-thick slices. Using an inverted 6-ounce ramekin, carefully cut out 8 rounds. (the rounds should fit snugly inside of the ramekin itself.) Break the remaining scraps of pound cake into coarse crumbs and toast on a baking sheet in the preheated oven about 5 minutes, until golden brown and fragrant.

To assemble, start with a layer of the lemon cream on the bottom of each of four 6-ounce ramekins, followed by a cake round, some strawberries, and lemon cream. Add another layer of cake. Drizzle the final cake layers with syrup from the strawberries and then top with a swirl of lemon cream and some toasted pound cake crumbs. Garnish each pudding with a reserved strawberry half and dust with powdered sugar.