Toss sliced strawberries with a tablespoon of sugar and let them macerate for about 20 minutes.

Preheat oven to 350°F (175°C). Cream butter and sugar until fluffy; add eggs one at a time with vanilla.

Combine flour and baking powder; mix into wet ingredients until just combined.

Divide batter into cupcake liners and bake for 15-18 minutes until golden.

In a bowl, whip heavy cream (add pudding mix if desired) until stiff peaks form.

Cut cooled cake cups in half horizontally. Layer strawberries and whipped cream between halves, then stack together.