Prepare the strawberry jam. In a small saucepan, combine 2 cups of strawberries, sugar, lemon juice, and salt. Cook the mixture over medium heat, stirring occasionally, for about 20 minutes until thickened. Remove from heat and allow the mixture to cool.
In a large bowl, using an electric mixer, beat the cream cheese, sugar, and lemon zest at medium speed until smooth and fluffy. Scrape the sides of the bowl as needed. Reduce the speed of the mixer and gradually add in the cream, then increase the speed and beat until stiff peaks form. Reserve one third of the mixture in the refrigerator to finish the cake after chill time.
Line one round, 8-inch cake pan with plastic wrap. Evenly spread one cup of cream at the bottom of the pan. Dollop half of the prepared jam on top of the cream. Add sliced strawberries on top. Cover with slices of pound cake. Spread cream over the pound cake. Spread lemon curd on top of the cream. Top with an additional layer of sliced pound cake. Add more cream, jam and strawberries. Cover with pound cake slices.
Cover the cake with plastic wrap and place in the freezer for 6 hours or overnight.
When ready to serve, invert the cake over a serving platter. Remove the plastic wrap and cover with reserved cream. Garnish the cake with slices of fresh strawberries and lemons.