In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk until evenly mixed and set aside. In a large measuring cup whisk the buttermilk and sour cream together and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat the butter until creamy. Add the sugar, increase the speed and until the butter becomes light in color, about 3-5 minutes.

Add the eggs, one at a time, and beat for a minute before adding the next, scraping the bowl between each egg. Then add in the vanilla and food coloring if you are using it.

Reduce the speed to low, add a third of the flour mixture to the butter mixture and allow to mix until just combined. Then add half of the milk mixture and mix until just combined. Repeat alternating the flour and milk. Mix in the chopped strawberries.

Using a 3-tablespoon scoop spoon one scoop into each lined cup.

Bake on the same rack for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a cooling rack.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium-high speed until very pale in color, about 3-5 minutes.

Reduce the speed to low and add the powdered sugar and freeze-dried strawberry powder. Mix until the sugar is combined and then increase the speed to high and beat until light and fluffy.

Place into a piping bag fitted with a decorative tip and pipe the frosting on top of the cooled cupcakes. Top with additional freeze dried strawberry powder if desired or freshly sliced strawberries.