Preheat your oven to 350°F (175°C) while you prepare the batter.

In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).

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

Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Stir just until combined.

Gently fold in the chopped strawberries to evenly distribute them throughout the batter.

Line a cupcake tray with liners and fill each liner about 2/3 full with the batter.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Once cool, top each cupcake with whipped cream and garnish with an extra strawberry slice.