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For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup diced fresh strawberries
For the whipped cream topping:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For the strawberry jam filling:
1/2 cup strawberry jam or preserves
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
Gently fold in the diced fresh strawberries.
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the whipped cream topping. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cupcakes are completely cool, use a small knife or cupcake corer to create a small well in the center of each cupcake. Fill each well with a spoonful of strawberry jam.
Pipe or spread the whipped cream topping over the cupcakes.
Garnish the cupcakes with additional diced fresh strawberries or a drizzle of strawberry jam, if desired.