Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.

Finely chop the fresh strawberries and arrange them on a paper towel-lined plate. Allow them to dry slightly while preparing the batter.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a separate measuring cup, whisk the sour cream, milk, and vanilla extract until smooth.

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 2 minutes. Add the eggs, one at a time, mixing thoroughly after each addition.

With the mixer on low speed, gradually alternate adding the dry flour mixture and the sour cream mixture to the butter mixture. Begin and end with the flour mixture. Mix until just combined.

Gently fold in the chopped strawberries until evenly distributed.

Divide the batter evenly among the prepared muffin cups, filling each approximately two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

In a food processor, pulse the freeze-dried strawberries into a fine powder. Set aside.

In a large bowl, beat the softened butter until smooth and creamy, approximately 2 minutes. Scrape down the sides of the bowl as needed.

Gradually add the powdered sugar, beating on low speed until incorporated.

Add the strawberry powder, heavy cream, vanilla extract, and a pinch of salt. Increase the mixer speed to high and beat for an additional 3 minutes, or until the buttercream is light and fluffy. Adjust the consistency as needed by adding more powdered sugar to thicken or heavy cream to thin.

Once the cupcakes are completely cooled, frost them using a piping bag or a spatula. Garnish with a strawberry slice or other desired toppings and serve.