Preheat the oven to 350°F. Line a muffin tin with cupcake liners. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Gently fold in the diced strawberries.

Divide the batter evenly among the prepared liners, filling each about two-thirds full. Sprinkle the crunchy topping mixture over the batter in each liner.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until smooth and creamy. If desired, add red food coloring for a pink hue.

Once the cupcakes are cooled, use a piping bag to frost the cupcakes with the prepared frosting. Decorate with additional crushed freeze-dried strawberries if desired.

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.