Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 2 to 3 minutes with an electric mixer).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Melt the white chocolate in a microwave-safe bowl in 15-second intervals, stirring between each, until smooth. Let cool slightly before adding to the batter.
Slowly mix the melted white chocolate into the butter mixture until fully incorporated.
Add the dry ingredients in two parts, alternating with the milk. Mix until just combined.
Gently fold in the chopped strawberries with a rubber spatula.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until fluffy.
Stir in the strawberry puree and vanilla extract until the frosting is pink and creamy.
Once cupcakes are completely cool, frost them using a knife or a piping bag fitted with a star tip.
Garnish with a slice of fresh strawberry or white chocolate shavings if desired.