Preheat oven to 350°F (177°C). Line a cupcake pan (muffin pan) with 12 cupcake liners.

Using a food processor, grind freeze-dried strawberries into a fine powder, measure 1/3 cup strawberry powder and set aside.

Sift flours, salt and baking powder into a small bowl and set aside.

Cream butter, cream cheese and sugar together for 5 minutes, until pale and fluffy. Add strawberry powder and beat until uniform.

Add egg, beat until fully incorporated. Then add vanilla and beat to combine again.

Add 1/2 of the flour, beat just until flour is mostly mixed in, then add milk and beat until milk is incorporated. Add remaining flour and mix just until you no longer see big pockets of flour.

Using a rubber spatula, fold in fresh strawberries, making sure to scrape the bottom of the bowl. Fold the batter a few times to make sure everything is incorporated.

Fill cupcake papers 2/3 full and bake for 16 - 18 minutes, or when tester comes out with a few moist crumbs on it.

Remove from oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.

Frost cupcakes after they have cooled completely.