Strawberry Shortcake Cupcakes

Preheat your oven to 350°F and line a muffin tin with cupcake liners.

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.

Add 1/2 cup melted unsalted butter, 1/2 cup whole milk, 1 large egg, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.

Gently fold in 1 cup diced fresh strawberries into the batter.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

While the cupcakes cool, whip 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form.

Once the cupcakes are completely cool, top each with a generous dollop of whipped cream and a fresh strawberry slice for garnish.