Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the cream mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

While the cupcakes are cooling, prepare the strawberries. Toss the diced strawberries with a tablespoon of sugar and let them sit for about 15 minutes to release their juices.

Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Once the cupcakes have cooled, cut a small section out of the center of each cupcake.

Fill each cupcake with a spoonful of the macerated strawberries, and top with a generous dollop of whipped cream.

Optionally, place the cupcake top back on or leave it open for a more rustic look.