Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter to the dry ingredients and mix on low speed until crumbly.

In a separate bowl, whisk together the eggs, vanilla extract, milk, and strawberry puree.

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.

Beat on medium-high speed until stiff peaks form.

Once the cupcakes are completely cool, frost them generously with the whipped cream frosting.

Top each cupcake with a slice of fresh strawberry.