In a medium pan wisk together rind, orange juice, sugar, cornstarch and eggs, until smooth and creamy. Place pan over medium heat and cook for 6 minutes stirring constantly. Spoon curd into a bowl, cover with plastic wrap and chill 2-3 hours.
Cut pound cakes into 12 thin slices. Place about 1/4 Cup Curd over each slice and top with strawberries.