Beat with an electric mixer on medium-high speed until well blended, scraping down the sides of the bowl once, about 2 minutes.

Spoon the batter into the prepared muffin cups.

Bake the vanilla cupcakes until lightly browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool the cupcakes in the pan for 2 minutes. Remove from pan, transfer to a wire rack, and finish cooling to room temperature.

Using a sharp knife, cut a 1-inch-round by 1-inch-long core from each cupcake; reserve cores.

Remove the stem and quarter 1 strawberry lengthwise, reassemble it, and carefully insert it into the center of a cupcake. (Trim to fit, if necessary.)

Trim the reserved cupcake core to fit over the strawberry and replace on top of cupcake, covering the strawberry.

Repeat with remaining berries and cupcakes.

Purée until smooth.

In a large bowl, combine the whipping cream and powdered sugar and beat with an electric mixer until stiff peaks form.

Pour the puréed strawberries into the whipped cream mixture.

Gently fold the strawberry sauce into the whipped cream mixture until it is fully incorporated.