Preheat the oven to 350°F (177°C) and line your muffin tin with cupcake liners.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, cream the softened butter and sugar together until light and fluffy.

Add in the eggs one at a time, mixing well after each. Then add the vanilla extract.

Alternate adding the flour mixture and buttermilk to the creamy butter mix, starting and ending with the flour.

Fill the prepared cupcake liners about two-thirds full of batter.

Bake for 18-20 minutes or until a toothpick comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.

Beat the heavy cream with powdered sugar and vanilla until stiff peaks form.

Gently fold in the strawberry puree for a pink hue and then fold in the cocoa for a chocolate swirl.

Use a piping bag to decorate your cooled cupcakes with alternating swirls of vanilla, chocolate, and strawberry cream.

Top with chocolate shavings and fresh strawberries if desired.