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To make the sponges, preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin tins with greaseproof paper.
In a large bowl, whisk the butter, sugar and salt together until pale, then add the eggs slowly. Add the lemon juice, zest and flour. Bring together and add the milk to achieve a dropping consistency.
Spoon the mixture into the lined muffin tins and bake for 20 minutes. Allow to cool before slicing in half and filling.
To make the strawberry filling, mix the strawberries with the sugar and vanilla pod in a medium saucepan, then add the cornflour. Cook down over a medium-low heat to a jammy consistency. Allow to cool.
To make the lemon filling, stir the cream and lemon curd together in a bowl.
Once the muffins have cooled, cut in half and fill them with the lemon filling and cooled strawberry mix. Top the lemon ones with more lemon cream and garnish with lemon zest. Top the strawberry ones with the sliced strawberries. Dust with icing sugar.