Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Whisk together the sifted flour and half of the sugar in a large bowl until combined.
In a separate bowl, beat the eggs, vanilla extract, and melted butter until smooth and slightly frothy.
Gradually add the wet mixture to the dry ingredients, alternating with the milk, and gently fold until the batter is just combined and smooth.
Spoon the batter into the cupcake liners, filling each about two-thirds full.
Bake for 20-25 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. Let them cool on a wire rack.
While the cupcakes cool, whip the heavy cream with powdered sugar until soft peaks form.
Slice the strawberries thinly for topping, ensuring they are vibrant and fresh-looking.
Once cupcakes are cooled, pipe or spread a generous dollop of whipped cream on each cupcake.
Arrange the sliced strawberries on top of the whipped cream, creating a colorful and inviting pattern.
Finish with a few more strawberry slices or a small mint leaf for decoration, if desired.
Serve immediately to enjoy the tender cupcakes with fresh strawberries and fluffy whipped cream.
