Preheat oven to 350°F and line cupcake pans with paper liners.
Combine 3/4 cup chopped strawberries with 1/4 cup sugar and lemon juice. Mash gently and fold in remaining berries.
In a separate bowl, whisk cake flour, baking powder, baking soda, and salt.
In a stand mixer, beat butter, lemon zest, and 1 1/2 cups sugar until light and fluffy. Scrape bowl.
Add eggs one at a time, then mix in vanilla, strawberry mixture, and food coloring (if desired).
On low speed, add flour mixture in 3 parts, alternating with buttermilk in 2 additions. Scrape bowl.
Using a 2 1/4-inch scoop, fill lined muffin cups with batter. Bake until golden and a toothpick comes out clean.
Allow cupcakes to cool in pan for 5 minutes before transferring to wire rack. Cool completely, about 1 hour.
In a stand mixer, beat cream cheese until smooth. Add butter and beat until creamy. Gradually add confectioner’s sugar.
Mix in strawberry preserves, vanilla, and food coloring (if desired). Beat on medium-high until fluffy.
Spread or pipe strawberry cream cheese frosting onto cooled cupcakes. Top each with a halved strawberry.
Indulge in these moist and flavorful treats, perfect for any occasion!