Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. Sift the flour, baking powder, and salt into a large bowl. In a separate bowl, whisk together the eggs, sugar, melted butter, and milk until smooth.
Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
Meanwhile, prepare the strawberry topping by combining sliced strawberries with 1/4 cup sugar in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
1 1/2 cups all-purpose flour
Chill the heavy cream in a mixing bowl. Using an electric mixer, beat the cream until soft peaks form, then add powdered sugar and continue whipping until stiff peaks are achieved. Transfer the whipped cream to a piping bag fitted with a decorative tip.
1 1/2 cups all-purpose flour
Once cupcakes are cooled, use a small knife or spoon to create a shallow hole in the center of each cupcake. Spoon some of the cooled strawberry compote into each hole. Pipe whipped cream on top of each, creating a decorative swirl. Optionally, garnish with a small strawberry slice.
1 1/2 cups all-purpose flour
