Preheat the oven to 180 degrees, and line 2 cupcake tins with paper cases - you will need
Put the softened butter, sugar, flour, milk, vanilla and eggs in a bowl and beat with electric beaters on a low speed for 2 minutes or until well mixed
Increase speed and beat for a further 2 minutes or until smooth and pale
Spoon mixture in to cupcake tray and bake for 18 -20 minutes or until golden and cooked through.
Allow to cool completely on a wire rack
While the cupcakes are cooling you can make the whipped cream. Place the thickened cream, vanilla essence and icing sugar into a small bowl and whip with an electric hand mixer until soft peaks form.
Slice the strawberries into thirds lengthways and set aside until needed.
Once the cakes have cooled completely, top with the whipped cream and strawberries – enjoy immediately.