Preparation Steps

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla.
• In another bowl, combine the flour, baking powder, and salt. Gradually add to the wet mixture.
• Gently fold in the chopped strawberries into the batter.
• Pour the batter into prepared muffin tins, filling each liner about 2/3 full.
• Bake for 20 to 25 minutes until a toothpick comes out clean. Let cool completely.
• Whip the heavy cream until stiff peaks form, then frost the cooled cupcakes.
• Top with additional chopped strawberries for garnish.