1. Prepare the Oven and Pans:

Preheat the oven to 350°F (175°C).

Line two 12-cup cupcake pans with paper liners.

2. Prepare the Strawberries:

Place ¾ cup of the chopped fresh strawberries in a medium bowl.

Add ¼ cup of the granulated sugar and the lemon juice to the strawberries.

Gently mash the berries with a potato masher or a fork until they are almost smooth. You want to release their juices but still have some small chunks.

Fold in the remaining chopped strawberries.

3. Combine Dry Ingredients (Cupcakes):

In another medium bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt.

4. Cream Butter and Sugar:

In a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened butter, lemon zest, and the remaining 1 ½ cups of granulated sugar over medium speed until light and fluffy, 3 to 4 minutes.

Scrape the bottom and sides of the bowl with a rubber spatula.

5. Add Eggs and Vanilla:

Beat in the eggs, one at a time, until well combined after each addition.

Beat in the vanilla extract.

6. Add Strawberry Mixture (and Food Coloring if using):

Beat in the prepared strawberry mixture until well combined.

Add the food coloring, if using, and beat until evenly distributed.

7. Alternate Adding Dry Ingredients and Buttermilk: Reduce the mixer speed to low.

Add the flour mixture in 3 parts, alternating with the buttermilk in two additions, beginning and ending with the flour.

Scrape the bottom and sides of the bowl as needed. Be careful not to overmix.

8. Fill Cupcake Liners:

Using a 2 ¼-inch wide scoop (or a large spoon), drop a level, ⅓ cup scoop of batter into each lined muffin cup. The liners should be about ⅔ full.

9. Bake:

Bake until the tops of the cupcakes are golden brown and a wooden pick inserted in the center of a cupcake comes out clean, 20 to 22 minutes.

10. Cool: Allow the cupcakes to cool in the pans for 5 minutes.

Then, remove them from the pans and transfer them to a wire rack to cool completely, at least 1 hour.

11. Make the Strawberry Cream Cheese Frosting:

While the cupcakes are cooling, make the frosting.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese over medium speed until smooth.

Add the softened butter and beat until well combined and creamy.

Reduce the speed to low. Gradually add the powdered sugar, beating until combined after each addition.

Add the strawberry preserves, vanilla extract, and food coloring, if using.

Increase the speed to medium-high and beat until the frosting is fluffy, about 1 minute.

12. Frost and Decorate:

Once the cupcakes are completely cool, spread or pipe the strawberry cream cheese frosting on top of each cupcake.

Top with a halved fresh strawberry, if desired.

Enjoy!