Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until combined. This creates a light, airy dry mixture as the base.
In a separate small bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix — the batter should be slightly lumpy but well incorporated.
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden and spring back when lightly pressed.
Remove the cupcakes from the oven and transfer them to a wire rack to cool completely. This prevents them from becoming soggy.
Once cooled, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. This creates a light, fluffy frosting.
Spread or pipe a generous dollop of the whipped cream onto each cupcake. Arrange sliced strawberries on top for a fresh, vibrant look.
Finish by adding a few more strawberry slices on each cupcake for an extra burst of color and flavor. Serve and enjoy these strawberry shortcake cupcakes!
