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

In a large bowl, mix the flour, sugar, baking soda, baking powder, and salt together until well combined.

Add the softened butter to the dry ingredients and blend until the mixture resembles coarse crumbs.

In a separate bowl, whisk the eggs, milk, vanilla extract, and strawberry puree together.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until combined.

Add the milk, strawberry puree, and vanilla extract. Beat until fluffy and smooth.

Once the cupcakes are completely cooled, frost them generously with the strawberry frosting and top with fresh strawberry slices if desired.