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

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the chopped strawberries.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In a large bowl, beat the cream cheese and powdered sugar together until smooth. Slowly add the heavy cream and vanilla extract, beating on high speed until the mixture is fluffy and holds stiff peaks.

Using a piping bag fitted with a star tip, pipe the frosting onto the cooled cupcakes. Top each cupcake with a slice of fresh strawberry and sprinkle with edible glitter or sugar crystals for a bakery-style finish.

These cupcakes are best served fresh and can be displayed on a dessert table or individually plated for guests. They pair wonderfully with a refreshing drink like strawberry lemonade.

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving to enjoy the full flavor.