Preheat oven to 350 degrees. Remove the tops and slice up the strawberries.
Mash the strawberries with a fork. Add 1 teaspoon of sugar to the mashed strawberries and mix. Set aside.
Combine flour, baking powder and salt in a medium bowl.
Using a mixer, cream butter until it starts to get fluffy. Gradually add 1 cup of sugar and continue mixing on low speed. Add both eggs and vanilla and continue mixing on low speed until the mixture is thoroughly combined.
Add ½ cup of Strawberry Milk to the butter/sugar/egg mixture.
Add the flour mixture and the mashed strawberries to the wet mixture. Do this gradually, adding a little flour and some strawberries, then mixing. Repeat this process until the flour and strawberries have all been added. Mix on low until a batter forms.
Fill a cupcake pan with liners and divide the batter equally between the 12 liners. Fill each liner almost up to the top.
Bake for 25 minutes at 350 degrees or until a toothpick inserted in the center of the muffin comes out clean. Remove muffins from pan and let cool.
Now it's time to make the whipped topping! In a large bowl or stand mixer, combine heavy cream, sugar and vanilla. Mix on high speed until whipped cream forms.
Using a small spatula, top each muffin with whipped cream. Cut the tops off of 12 strawberries and slice from the top thinnest part to close to the bottom. Fan out the strawberry and add on top of the whipped cream.