Preheat your oven to 350°F (175°C).

Line two 12-cup muffin pans with cupcake liners to prevent sticking and make cleanup easier.

In a bowl, whisk together the flour, baking powder, salt, baking soda, and salt. Set this aside for later.

In a large mixing bowl, cream the butter using medium speed until smooth and fluffy. Add the sugar and beat the mixture for about 5 minutes, or until it becomes light and fluffy. This step is key to creating a soft, tender cupcake. This step is essential for achieving a soft, tender cupcake.

Add the eggs one at a time, beating well after each. Stir in the vanilla extract until mixed.

Combine the sour cream and whole milk in a measuring cup.

With the mixer on low speed, add a third of the flour mixture to the butter mixture, followed by half of the sour cream mixture. Repeat until all ingredients are combined, alternating between the flour and sour cream mixtures. This technique prevents overmixing and keeps the cupcakes light.

Gently fold in the chopped strawberries and a drop of pink food coloring if you want a brighter color.

Spoon the batter into the cupcake liners, filling each about three-quarters full.

Bake the cupcakes for 19 to 27 minutes, Allow the cupcakes to cool in the pan for a few minutes, then move them to a wire rack to cool completely.

In a large mixing bowl, beat the butter and salt on medium speed until creamy, about 5 minutes.

With the mixer on low, gradually add the powdered sugar and strawberry puree, mixing until combined. Add the vanilla extract and beat on medium speed for an additional minute for a light and fluffy consistency.

Once the cupcakes are completely cool, use a piping bag to add a swirl of strawberry buttercream to each cupcake. If desired, top each cupcake with fresh strawberry slices as a garnish.