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

Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

Cream the softened butter and sugar in a large bowl until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Mix in the milk until just combined.

Gradually fold the dry ingredients into the wet mixture and then fold in the chopped strawberries.

Fill each cupcake liner about two-thirds full and bake for 18-20 minutes until golden brown.

Cool the cupcakes in the tray for a few minutes, then transfer to a wire rack to cool completely.