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

In a mixing bowl, cream together the softened 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 a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Divide the batter evenly among the cupcake liners and bake for 15-18 minutes, or until a toothpick comes out clean.

Allow the cupcakes to cool completely before frosting.

In a chilled mixing bowl, whip the heavy cream until soft peaks form.

Gradually add the powdered sugar and continue to whip until stiff peaks form.

Gently fold in the pureed strawberries and vanilla extract until well combined.

Once the cupcakes are cool, pipe or spread the strawberry cream frosting on top of each cupcake.

Garnish with additional fresh strawberries if desired.