Preheat your oven to 350°F (175°C) and prepare a cupcake tray with paper liners or by greasing and flouring each cup.

Sift together 1 ¾ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt.

In a large bowl, whisk 3 large eggs until pale and frothy. Gradually add 1 cup of granulated sugar, mix well, then add ½ cup of vegetable oil and 1 teaspoon of vanilla extract.

Fold half of the dry mixture into the wet mixture, then add ¾ cup of whole milk, ¼ cup of lemon juice, and lemon zest.

Incorporate the remaining dry ingredients gently without over-mixing.

Fill each cupcake liner about ¾ full with batter and bake for 12-15 minutes, until golden and a toothpick comes out clean.

Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

While cooling, pulverize ½ cup of freeze-dried strawberries in a food processor. Beat together 8 ounces of cream cheese and ½ cup of unsalted butter until fluffy, then gradually mix in 2 cups of powdered sugar and 1 teaspoon of vanilla.

Pipe the strawberry frosting onto the cooled cupcakes and garnish with a fresh strawberry slice.