Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Fold in the chopped strawberries.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.