Preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper liners.
Puree strawberries in blender until smooth. Use enough strawberries to yield 3/4 cup of puree. Mix puree with milk and set aside.
Whisk together flour, baking powder, and salt in a medium sized bowl. Set aside.
In a large bowl cream the butter for one minute. Then add sugar and beat well. Next add eggs and continue to beat.
Add the flour mixture and the strawberry mixture to the large bowl a little at a time until blended.
Use measuring cups or ice cream cooper and pour to fill muffin cups.
Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
Cool cupcakes in muffin pans for 10 minutes then transfer to wire racks to finish cooling.