Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a mixing bowl, sift together the all-purpose flour and set aside.
In another large bowl, combine the melted butter and granulated sugar, then beat with a mixer until the mixture is smooth and slightly fluffy, about 2 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated, filling the bowl with a fragrant aroma.
Alternate adding the sifted flour mixture and whole milk, beginning and ending with the flour, folding gently after each addition to keep the batter light and airy.
Gently fold in the chopped strawberries, distributing them evenly through the batter.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full for perfect domed tops.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are golden at the edges.
Remove the cupcakes from the oven, then allow them to cool in the pan for 5 minutes before transferring to a cooling rack. Let them cool completely before frosting.
While the cupcakes cool, whip the chilled heavy cream until stiff peaks form, creating a light and fluffy topping.
Frost the cooled cupcakes generously with whipped cream, then swirl a teaspoon of berry compote on top for vibrant flavor and visual contrast.
Serve immediately to enjoy the delicate balance of moist cake, fresh strawberries, and sweet berry compote—a perfect summery treat.
