• Preheat the oven to 350ºF/ 175ºC (160ºC fan)/ Gas 4
• Add flour, salt, baking powder, salt and butter to a free standing mixer fitted with a paddle attachment
• Beat on speed 2 for a couple of minutes until the mixture resembles wallpaper paste
• In a separate bowl whisk the milk, eggs and vanilla extract until combined
• Pour the wet ingredients into the dry into the flour mixture and beat on speed 4 until smooth (a couple of minutes - don't over mix)
• Crush the strawberries with the back of a fork and scrape them into the bowl and fold together until just combined
• Divide the mixture between 18 cupcake cases filling them half full
• Bake in the centre of a pre heated oven for 18-21 minutes until the cupcakes are golden and spring back when touched
• Leave to cool completely
• Once cool, make holes in the tops of the cupcakes and add a teaspoon of jam to each hole

To make the strawberry frosting

• In a free standing mixer, beat the butter on speed 4 until creamy
• Add the icing sugar a tablespoon at a time
• Slowly pour in the milk
• Add the vanilla extract and freeze-dried strawberries - increase the speed to 6 and continue to beat for a few more minutes
• Transfer the frosting to a piping bag fitted with a Wilton 1M piping nozzle
• Pipe the frosting in a swirl or rose pattern on top of the cupcakes
• Decorate with a whole fresh strawberry