Make the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Prepare the Strawberry Filling:

1. Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Let cool.

Make the Whipped Cream Frosting:

1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Assemble the Cupcakes:

1. Using a small knife or cupcake corer, remove the center of each cupcake and fill with the strawberry filling.
2. Pipe or spread the whipped cream frosting on top. Decorate with a fresh strawberry or strawberry slice if desired.