Prepare the Strawberry Filling:
Combine chopped strawberries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 10 minutes until thickened. Let cool completely.

Make the Cupcake Batter:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan.
In one bowl, whisk flour, baking powder, baking soda, and salt.
In another, cream butter and sugar until fluffy. Add eggs, vanilla, sour cream, and milk. Combine wet and dry ingredients gently.

Assemble and Bake:
Spoon 2 tbsp of batter into each liner. Add 1 tsp of strawberry filling, then top with more batter to cover.
Bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean. Cool completely.

Make the Whipped Cream Frosting:
Beat chilled heavy cream with powdered sugar and vanilla until stiff peaks form.

Frost and Decorate:
Pipe or spoon the frosting onto cooled cupcakes. Top with fresh strawberry slices and crushed cookies. Serve immediately or refrigerate up to 2 days.