Let’s get baking! Here’s a detailed, step-by-step guide:

Part 1: Make the Strawberry Cupcakes

1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Line two 12-cup cupcake pans with paper liners.

2. Make Strawberry Reduction: Place 3/4 cup of the chopped strawberries in a medium bowl with 1/4 cup of the granulated sugar and the lemon juice. Gently mash the berries with a potato masher or a fork until they are almost smooth. Fold in the remaining chopped berries. Set aside.

3. Combine Dry Ingredients: In another medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.

4. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the softened butter, lemon zest, and the remaining 1 1/2 cups of granulated sugar over medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl as needed.

5. Add Eggs and Vanilla: Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract, the strawberry reduction, and the food coloring (if using).

6. Alternate Adding Dry Ingredients and Buttermilk: Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk in two additions, beginning and ending with the flour. Scrape down the bottom and sides of the bowl after each addition. Mix until just combined; do not overmix.

7. Fill Cupcake Liners: Using a 2 1/4-inch wide scoop (or a spoon), drop a level, 1/3 cup scoop of batter into each lined muffin cup.

8. Bake: Bake until the tops of the cupcakes are golden brown and a wooden pick inserted in the center of a cupcake comes out clean, 20 to 22 minutes.

9. Cool: Allow the cupcakes to cool in the pans for 5 minutes before removing them to a wire rack to cool completely, at least 1 hour.

Part 2: Make the Strawberry Cream Cheese Frosting

1. Beat Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the softened cream cheese over medium speed until smooth.

2. Add Butter: Add the softened butter and beat until well combined and creamy.

3. Gradually Add Powdered Sugar: Reduce the speed to low and gradually add the powdered sugar, beating until combined.

4. Add Preserves, Vanilla, and Food Coloring (Optional): Add the strawberry preserves, vanilla extract, and food coloring (if using).

5. Beat Until Fluffy: Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, about 1 minute.

Part 3: Frost and Garnish

1. Frost Cupcakes: Once the cupcakes are completely cool, spread or pipe the strawberry cream cheese frosting onto the tops of the cupcakes.

2. Garnish: Top each cupcake with a halved fresh strawberry, if desired.

Serve and enjoy these beautiful and delicious Strawberry Cupcakes!