Prepare the Strawberry Filling: Chop the strawberries and add them to a saucepan with 2 tbsp sugar and 1 tbsp lemon juice. Heat over medium heat until the strawberries break down and the mixture thickens. Let it cool and set aside.

Make the Cupcake Batter: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. In a bowl, mix flour, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Alternately add the flour mixture and milk, beginning and ending with the flour. Mix until just combined.

Bake the Cupcakes: Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.

Fill the Cupcakes: Once cooled, use a small knife or a cupcake corer to remove the center of each cupcake. Fill each hole with the strawberry filling.

Prepare the Frosting: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spread the frosting over the filled cupcakes.

Garnish: Top each cupcake with a fresh strawberry.