Preheat oven to 425F.

Butter 6 six ounces ramekins and place on a baking sheet. Set aside.

Add white chocolate and butter to a large microwave safe bowl and microwave for 1 minute. Stir and continue microwaving in 15 seconds intervals until all melted and smooth.

Once the mixture has melted, whisk in flour, powdered sugar, strawberry curd, lemon juice, lemon zest, pink gel food color and vanilla bean seeds. Whisk in the eggs and egg yolks until well combined and the mixture is smooth and shiny.

Divide the batter evenly among prepared ramekins and bake for 14-15 minutes, or until the edges are set. Remove from oven and let stand for 5 minutes before serving.

To remove the cakes from the ramekins, run a butter knife around the edges of the cake to loosen it and invert onto a serving plate.

Top with powdered sugar or more strawberry curd and serve.