Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. Use a knife to finely chop the fresh strawberries and set aside.
In a large mixing bowl, combine the softened butter and granulated sugar. Use a stand mixer or hand mixer to beat until the mixture is pale and fluffy, about 3-4 minutes. The mixture should increase in volume and have a smooth texture.
Add eggs one at a time to the creamed mixture, beating well after each addition. The batter should become smooth and homogeneous. Then, mix in the vanilla extract.
In a separate bowl, sift together the flour. Gradually add the flour to the wet mixture in three parts, alternating with the milk, starting and ending with the flour. Mix until just combined, taking care not to overmix. Gently fold in the chopped strawberries for an even distribution.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
While the cupcakes cool, whip the heavy cream with powdered sugar using a mixer until stiff peaks form. Once cooled, spread or pipe the whipped cream on top of each cupcake, and garnish with additional chopped strawberries if desired.
