Defrost the frozen strawberries and let them thaw. Prepare the butter by leaving it out to soften.

Sift the cake flour twice and set aside.

Dice the thawed strawberries and drain excess liquid using a sieve.

Whip the softened butter until creamy. Gradually add sugar and salt in three portions while whipping.

Add eggs one at a time, starting with yolks, then whites, while whipping until creamy.

Gradually add the sifted cake flour and baking powder in three portions, mixing until no dry flour remains.

Add milk and mix until combined.

Fold in the diced strawberries gently to avoid crushing them.

Line muffin tins with paper cups and fill each cup to 80% capacity. Garnish with additional strawberry slices.

Bake in a preheated oven at 180°C (top) and 190°C (bottom) for 30 minutes.

Remove muffins from the oven and transfer to a cooling rack.