1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

2. Gradually add the flour mixture to the butter mixture in three parts, alternating with milk in two parts, beginning and ending with the flour. Gently fold in the diced strawberries, making sure they are evenly distributed without crushing them.

3. Divide batter evenly among the 12 liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

4. In a chilled mixing bowl, beat heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.

5. Once cupcakes are fully cooled, pipe or spread the whipped cream frosting generously on top of each cupcake. Garnish with sliced strawberries. For added texture, sprinkle crushed shortcake cookies or cake crumbs over the frosting to give it that classic strawberry shortcake feel.

6. These cupcakes are perfect for summer parties, birthdays, or afternoon tea. Their soft, buttery base combined with sweet strawberries and light whipped cream makes them irresistible.