1. Melt the crushed chocolate in a bain-marie. Cover a pastry sheet with a food film.
2. Pour the melted chocolate into it and spread it with a metal spatula. Put the sheet in the refrigerator for 2 hours.
3. Make the lemon cream: in a bowl, mix the whole eggs with the yolks using a whisk. Drizzle in the sugar; add the lemon juice and butter. Cook this preparation gently for 2 minutes in a bain-marie. Let cool and refrigerate for at least 1 hour.
4. Take out the chocolate sheet from the refrigerator to bring the chocolate back to room temperature.
5. Cut into small sheets, cutting with a knife and a ruler. Place the chocolate sheets on a sheet of aluminum foil. Put back in the refrigerator.
6. Whip the very cold cream with vanilla. Incorporate the lemon cream.
7. Rinse, hull and slice the strawberries.
8. To assemble the desserts, place a chocolate sheet on a plate, cover with whipped lemon cream, place a few slices of strawberries, followed by a second chocolate sheet.
9. Finish with a little whipped lemon cream and strawberries. Serve immediately.