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.