Preheat your oven to 425°F (220°C). Grease six 6-ounce ramekins with melted unsalted butter and place them on a baking sheet.

In a large microwave-safe bowl, combine the white chocolate and unsalted butter. Heat in the microwave for 1 minute, stir, then continue microwaving in 15-second intervals until fully melted and smooth.

Stir in the vanilla bean seeds, then mix in the flour and powdered sugar. Finally, mix in the strawberry curd, lemon juice, and lemon zest until well combined.

Whisk in the eggs and egg yolks until glossy and smooth. The batter should be thick yet pourable.

Pour the batter evenly into the ramekins, filling each about three-quarters full. Bake for 14-15 minutes until the edges are set but the centers are slightly soft.

Allow the cakes to rest for 5 minutes, then run a knife around the edges to loosen. Invert each ramekin onto a serving plate and top with extra strawberry curd or powdered sugar.