Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Whisk together the flour, baking powder, and salt in a medium bowl.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually mix in the flour mixture to the butter mixture, alternating with whole milk. Fold in the diced strawberries gently.

Spoon the batter into the lined muffin tins, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool for 5 minutes.

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Frost the cooled cupcakes.

Garnish with sliced strawberries and, if desired, crushed shortcake cookies before serving.