Place the 2 cups of fresh strawberries in a food processor or food mill and puree.
In a medium saucepan, add in the sugar and corn starch. Whisk until there are no lumps from the corn starch left.
Cut the vanilla bean down the middle and run the back of the knife down the insides of the bean. Place the scraped seeds into the sugar mixture and whisk it. This will help separate the seeds so there aren't big clumps of vanilla.
Add the egg yolks and the vanilla bean pod into the sugar and whisk. The mixture will be a thick, clumpy mess until the puree is added.
Add in the strawberry puree and whisk until the mixture and smooth. Turn the heat on medium and whisk occasionally.
When the mixture begins to boil, whisk constantly. Let the mixture boil for about 5 minutes or until it becomes very thick.
Whisk in the butter until completely incorporated.
Place a strainer on a medium sized bowl and strain the hot mixture. Quickly place plastic wrap on the bowl. Make sure to have the plastic wrap touching the surface of the curd so a skin doesn't form. Refrigerate over night. After chilling over night, it's ready to be used.