Add heavy cream, lemon zest, lemon juice, and powdered sugar to a small metal bowl and beat until whipped cream forms stiff peaks.
Fold in strawberry puree and yogurt.
Refrigerate dip for a couple of hours before serving.
Serve with fresh fruit, graham crackers, pretzels, and vanilla wafers.
Notes
For strawberry puree, just remove the stems from the strawberries and throw them in a blender and puree. I left the seeds in the puree for this recipe, but if you want to remove the seeds then run the puree through a fine mesh strainer.