Preheat the oven to 350°F (175°C).

Line 2 - 12-cup muffin tin with cupcake liners. Set aside.

Puree 1 pound of fresh strawberries using a food processor or blender, until smooth. Strain through a fine mesh sieve to remove seeds if desired. Set aside.

Whisk the flour, baking powder, and salt in a medium bowl.

Beat the softened butter and sugar together in the bowl of a stand mixer or a large mixing bowl until light and fluffy (about 2-3 minutes).

Add the eggs, egg whites, and strawberry extract to the butter mixture. Beat until combined.

Stir in the strawberry purée, mixing until fully incorporated.

Gradually add the dry ingredients to the wet ingredients. Mix until just combined—don’t overmix.

Optional: Add a few drops of pink or red gel food coloring to enhance the pink color.

Divide the batter evenly among the cupcake liners, filling each about ¾ full.

Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Frost with Strawberry Cream Cheese Frosting, and add a fresh strawberry to decorate.