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

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

In a separate bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

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

Gradually add the dry mixture to the wet ingredients, alternating with whole milk, and mix gently.

Fold in the diced fresh strawberries gently.

Fill each cupcake liner about two-thirds full with the batter and bake for 18-20 minutes.

Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

In a clean bowl, whip the heavy cream until soft peaks form, about 3-5 minutes.

Frost the cooled cupcakes with the whipped cream and garnish with additional strawberries if desired.