Make the Strawberry Filling:
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices. Add the cornstarch slurry and stir until thickened. Let it cool completely.

Prepare the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and the milk/sour cream mixture. Mix until smooth.

Bake:
Divide batter evenly into liners (about ¾ full). Bake for 18–20 minutes, or until golden and a toothpick comes out clean. Cool completely.

Make the Crunch Topping:
Pulse cookies and freeze-dried strawberries in a food processor until crumbly. Add melted butter and mix to form a sandy texture.

Make the Whipped Frosting:
Beat heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form. Don’t overmix.

Assemble:
Cut a small hole in the top of each cupcake. Fill with strawberry compote. Pipe frosting over the top, then sprinkle generously with the crunch topping. Garnish with a fresh strawberry slice.