Cook strawberries, sugar, and lemon juice for 8–10 minutes until soft. Then, blend into a smooth puree, strain if desired, and cool completely.
Pour warm cream over white chocolate. Let it sit for 1 minute, then stir until smooth and glossy. Cool slightly.
Whip heavy cream, powdered sugar, vanilla, and salt to medium peaks.
Mix the strawberry puree into the white chocolate mixture. After that, gently fold in the whipped cream until smooth and pale pink.
Cover and chill for at least 2 hours before using as a cake filling.
