Cut stems off of the strawberries and place stem-side down on cutting board. Cut each strawberry lengthwise into quarters, stopping just before knife hits cutting board, so berries stay intact. Place on a serving platter.
Place mascarpone cheese, heavy cream, sugar, lemon curd and vanilla in a medium bowl and beat with an electric mixer until cream is thickened and smooth. Place mascarpone mixture in a piping bag with a star tip attached or a plastic bag and cut off one corner of the bag to pipe. Carefully press one small blueberry down through the center of each strawberry, taking care to keep berries in tact. Slowly pipe the mascarpone cream into the berries until filled. Top berries with a single blueberry and garnish with lemon zest.