Combine the strawberries, sugar, and lemon juice in a bowl and toss to coat. Set aside for 15–20 minutes until the strawberries have released their juices. Drain completely before assembling — this step is what keeps the pudding from turning watery.

In a medium bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened. In a small bowl, whisk the cornstarch into ½ cup of the milk until completely smooth with no lumps. Pour the cornstarch mixture into the egg yolk mixture and whisk to combine. Set aside.

Pour the remaining milk into a medium saucepan and heat over medium heat, stirring occasionally, until steaming. Do not let it boil. Remove from heat.

Slowly pour the warm milk into the egg yolk mixture in a thin, steady stream, whisking constantly as you go. This tempers the eggs and prevents them from scrambling. Once fully combined, pour the entire mixture back into the saucepan.

Return the saucepan to medium heat and cook, stirring constantly with a spatula or whisk, until the pudding thickens and begins to bubble — about 3–4 minutes. Once thickened, remove from heat immediately. Add the butter and vanilla extract and stir until the butter is completely melted and incorporated.

Optionally, for an extra smooth texture, strain the pudding through a fine mesh sieve into a clean bowl. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 1 hour, or until fully chilled and set.

In a large bowl, beat the heavy cream and condensed milk together on medium-high speed until medium peaks form. Add the freeze dried strawberry powder and beat briefly until just combined and evenly colored. Do not overwhip.

Add the whipped cream to the chilled vanilla pudding and gently fold together using a spatula until just combined. Take your time here — folding rather than stirring keeps the mixture light and airy.