Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract and mix for another minute.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with your choice of milk, mixing gently until just combined.

Fold in the diced strawberries gently using a rubber spatula.

Fill each cupcake liner about two-thirds full with batter, then place the pan in the preheated oven.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

If desired, prepare frosting by beating together cream cheese, powdered sugar, and vanilla extract until smooth, then frost cooled cupcakes.