Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla.

Gradually add the milk, followed by the flour, baking powder, and salt, mixing until just combined.

Pour the batter into the lined cupcake pan, filling each cup two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool before transferring to a wire rack.

Combine the chopped strawberries, sugar, and lemon juice in a small bowl. Let sit for about 15 minutes.

Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Once cupcakes are cool, cut a small cone from the top of each cupcake to create a space for the strawberry filling.

Fill each hole with the strawberry mixture and top with whipped cream.