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

Whisk together the flour, sugar, baking powder, and salt in a large bowl.

Cream the butter until creamy, then gradually add sugar, mixing until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract.

Fold the dry ingredients into the wet mixture and gently fold in the strawberries.

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

Let them cool in the tin before transferring to a wire rack.

Optionally, top with frosting and fresh strawberry slices.