Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the softened butter until creamy. Gradually add the sugar and beat on medium speed until light and fluffy.

Beat in the eggs one at a time, mixing in the vanilla until fully incorporated.

Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk, until everything is combined. Be careful not to overmix!

Gently fold in the strawberry puree or chopped strawberries until just mixed.

Pour the batter into the prepared cupcake liners, filling them about two-thirds full.

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

Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to wire racks.

Once cooled completely, frost with cream cheese frosting and top with additional fresh strawberries if desired.