Strawberry Shortcake Cupcakes

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, toss the strawberries with the brown sugar. Let the mixture sit while you prepare the cake batter.

3. In the bowl of an electric mixer fitted with the whip attachment, whip the eggs with the sugar on medium speed until pale and thick, 3 to 4 minutes.

4. Add the flour, baking powder and salt, and mix until fully incorporated. Add the heavy cream and mix until the batter is smooth.

5. Scoop batter into each muffin cup, filling it about two-thirds of the way full. Spoon 2 tablespoons of the strawberry mixture into the center of each cup, then gently spoon a little more batter over the strawberries so they are covered.

6. Bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely. (The cupcakes can be made up to this point and stored in an airtight container for up to three days.)

7. When ready to serve: In the bowl of an electric mixer fitted with the whip attachment, whip the cream while gradually adding the confectioners' sugar; continue whipping to medium peaks. Dollop about ¼ cup whipped cream on top of each cupcake and finish with a strawberry half. Serve immediately.