Preheat your oven to 350°F and line two 12-cup muffin pans with cupcake liners. Ensure your eggs are at room temperature and measure out all dry ingredients.

In a large mixing bowl, beat the softened butter and sugar together for 2-3 minutes until the mixture is light, fluffy, and pale yellow.

Add the room-temperature eggs one at a time to the creamed mixture, beating well after each addition until fully incorporated. Mix in the vanilla extract.

Alternate adding the dry ingredient mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.

Divide the batter evenly among the 24 prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.

While the cupcakes are cooling, dice the strawberries and toss them with sugar and lemon juice. Let sit for 15 minutes.

In a clean mixing bowl, beat the softened butter for 2-3 minutes until light and creamy. Gradually add the powdered sugar, then add the heavy cream, vanilla extract, and salt. Beat until the frosting holds stiff peaks.

Spread a thin layer of frosting onto each cooled cupcake. Pipe a border of frosting around the edge and fill the center with the macerated strawberries.