Preheat oven to 375oF. Line cupcake pan with paper cups.
In the bowl of stand mixer with the pedal attachment, beat butter and sugar on medium speed until high and fluffy. This takes about 2-3 minutes.
Add eggs on at the time and mix until smooth. Add sour cream and mix again until all combine.
In the mixing bowl sift flour, baking powder and salt. Reduce speed to low and add dry ingredients. Mix again until all combine.
Add fresh cut strawberries and gently incorporate them at low speed for 5-10 seconds.
Using ice cream spoon, fill cupcake pan with batter about 2/3 full. Add a few pieces of fresh cut strawberries on top. This is optional.
Bake cupcakes for 20-22 minutes or until the toothpick comes out clean.
Transfer cupcakes to a wire rack to cool completely before frosting.