1. Combine 3/4 cup (about 5 or 6) trimmed strawberries with 2 tsp sugar in a mini chopper. Pulse until chopped; fold into batter. To fill and frost: Beat 11/4 cups heavy cream, 3 tbsp sugar and 1/2 tsp vanilla extract in a bowl to stiff peaks. Transfer to a piping bag fitted with a wide round tip. Press frosting tip into cupcake and apply gentle pressure to squeeze frosting into cupcake. Dollop frosting onto top of cake and top with a thin strawberry slice (you'll need 6 strawberries for all the cupcakes). Repeat with remaining cupcakes, frosting and strawberry slices.