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1
Position a rack in the middle of the oven and preheat to 400 degrees F. Spray two 12-cup muffin pans generously with cooking spray or line with paper liners.
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2
In a bowl, sift together the flour, baking powder, baking soda, and salt.
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3
In the bowl of a mixer fitted with the paddle attachment, on medium-high speed, beat the butter with 3/4 cup of the sugar until lightened and creamy, about 2 minutes.
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4
Beat in the eggs, one at a time, then 2 teaspoons vanilla, until combined, scraping down the sides of the bowl with a rubber spatula.
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5
Add the sour cream and beat on low speed until nearly incorporated.
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6
Add the dry ingredients and, using the rubber spatula, stir just until evenly moistened.
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7
Gently stir in the diced strawberries.
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8
The batter will be thick.
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9
Using a 2-ounce ice cream scoop, heap the batter into the greased muffin cups (youll probably fill about 15), filling them 3/4 full.
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10
Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 14 minutes.
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11
Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack.
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12
Let cool completely.
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13
When the muffins have cooled, in the bowl of a mixer fitted with the whip attachment, on medium-high speed, beat the cream, remaining 2 tablespoons of sugar, and remaining 1 teaspoon of vanilla to medium-stiff peaks.
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14
Do not overbeat.
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15
Dollop or pipe some cream on top of each muffin, top with a strawberry, cut side down, and serve.
