1-First, preheat your oven to 350°F (177°C) and line cupcake pans with liners for about 20 cupcakes.

2-Puree 1/2 cup of the chopped strawberries until chunky, adding milk if needed for smoothness, and reserve the rest for later.

3-Whisk together the cake flour, baking powder, and salt in a separate bowl.

4-Cream the unsalted butter and granulated sugar until light and fluffy, then add the large egg, 2 egg whites, and pure vanilla extract; beat to combine.

5-Mix in the full-fat sour cream, followed by alternating additions of the dry ingredients and whole milk on low speed.

6-Add the strawberry puree and mix until just combined, then fold in the reserved chopped strawberries.

7-Fill the cupcake liners three-quarters full and bake for 21 24 minutes, or until the tops spring back and a toothpick inserted comes out mostly clean.

8-Cool the cupcakes in the pans for 5 10 minutes, then transfer to a rack to cool completely.

9-For the frosting, grind the freeze-dried strawberries into a powder.

10-Beat the unsalted butter until creamy, then add the confectioners’ sugar, strawberry powder, heavy cream or whole milk, and pure vanilla extract; beat until fluffy.

11-Adjust with salt to taste, frost the cooled cupcakes, and garnish with fresh strawberries if desired.