Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.

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

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

In another bowl, combine the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk, mixing until just combined.

Fold in the chopped strawberries gently.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.

Once the cupcakes are cool, top each with the whipped cream and garnish with additional strawberries.

Enjoy!