Prepare the strawberry compote by taking chopped strawberries, lemon juice and two tablespoon sugar on to a pan.
Simmer for 10 minutes till the strawberries turn mushy and dark red.
Turn off the flame and let it cool.
Beat the hung curd well, add 2 tablespoon of sugar and 1/3 cup of the compote and mix well.
Keep it in the fridge for a couple of hours.
Serve it cool with chopped strawberries.
