Preheat your oven to 175°C (350°F) and line a cupcake tin with paper liners.

Cream together softened unsalted butter and granulated sugar until light and fluffy, then add eggs one at a time and blend in vanilla extract.

Whisk together all-purpose flour, baking powder, and salt in a separate bowl.

Alternately add the dry mixture and whole milk to the creamed mixture, mixing until just combined.

Mix together white vinegar and baking soda, then fold this mixture into the batter for fluffiness.

Spoon the batter into the lined cupcake tin and bake for 20-22 minutes, or until a toothpick comes out clean.

Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Beat cold heavy cream, mascarpone cheese, and powdered sugar together until stiff peaks form.

Pipe whipped cream onto each cooled cupcake and fill centers with freshly chopped strawberries for decoration.