Preheat oven to 350º. Line a muffin tin with in a medium mixing bowl, combine dry ingredients: flour, baking powder, sugar, and salt. Gently whisk to combine and set aside.
In another container, add all wet ingredients such a milk, eggs, oil and vanilla extract. Stir until eggs are completely blended into the oil and milk. Set aside.
Use a spoon or spatula to create a well in the center of the bowl of dry ingredients. Pour milk/egg mixture into the well of the dry ingredients. Gently stir until batter is just moistened. The batter will be lumpy, be careful not to over-mix.
Lastly, fold in strawberries until just incorporated. Allow batter to rest for 5 minutes before scooping into muffin tin.
After resting, use a portion scoop or 2 tablespoons to spoon into each section of the pan. Only fill the cups about 2/3rds the way up.
Finally, in slice whole strawberries thinly and place 1-2 slices atop each cup.
Place in the oven and make until slightly browned, and the center comes out clean, about 15 minutes.
After baking, allow to cool for 5 minutes before transferring muffins to a wire rack to cool.
To store: place in an airtight container for up to 3 days, or freeze for up to 1 month.