Place a medium-sized heat proof bowl with a fine mesh strainer near the stove.
Remove the stems from the strawberries. Puree the strawberries in a food processor. Add the sugar, salt and lemon juice and process until smooth. Taste the strawberry mixture and add sugar and add about 2 tablespoons more if you want it a little sweeter. Pour strawberry mixture into a 3-quart non reactive saucepan, add egg yolks and whole eggs and whisk until well combined.
Cook over medium heat, whisking constantly until it starts to thicken and reaches about 190 degree F, about 10-12 minutes. The final mixture will not be as thick as a traditional lemon curd, but will thicken a little more after it is refrigerated.
Remove the pot from the heat, add the butter two tablespoons at a time, whisking after each addition until the butter is thoroughly combined. Strain the curd into a into a bowl to remove the solids. Cover with plastic wrap by lightly pressing the plastic wrap onto the surface of the strawberry curd to keep a skin from forming as it cools. Place the curd in the refrigerator to cool for at least 4 hours, preferably overnight. The curd will thicken as it cools.
The curd is good for one week in the refrigerator.
If you don't have a food processor, use a blender to puree the fruit. Pour the puree into the saucepan and add the other ingredients in the same order and whisk to combine. Make sure to taste the mixture for sweetness before you add the eggs.