Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.

In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

Mix in the eggs, one at a time, followed by the vanilla extract. Beat until well combined.

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Once the cupcakes are completely cool, slice the tops off slightly, and then pipe or spoon the whipped cream onto the cupcakes. Top generously with fresh strawberry slices.