Make the strawberry compote:

1. In a large skillet, toss together the strawberries and sugar. Allow it to sit for 2-3 minutes to allow some juices to come out.
2. Place the skillet onto the stove over medium heat and cook for 3-4 minutes, or until strawberries are soft. Use a potato masher (or a fork) to mash up the strawberries fully. Continue to cook, stirring often to prevent burning, until the liquid cooks out of the strawberries, and the strawberries resemble a thick paste.
3. Remove from heat and allow to cool to room temperature. When ready to use, the strawberry compote should equal 1 and 1/3 cups total. Divide the compote in half: 2/3 cup for the cupcake batter and 2/3 cup for the frosting.

Make the strawberry cupcakes:

1. Preheat the oven to 350°F. Prepare a cupcake pan with 12 cupcake liners.
2. In a medium mixing bowl, add the flour, baking powder, and salt. Whisk well to combine and set aside.
3. In a separate large mixing bowl, add the melted butter and white sugar. Beat together using an electric hand mixer, for 1-2 minutes. Next, add in the eggs and vanilla, then beat well with mixer for 2-3 minutes, or until well combined and volumized.
4. Add 1/3 of the dry mixture into the batter, then beat to combine. Add ½ of the sour cream and half of the divided strawberry compote (about 1/3 cup), then beat again to combine. Continue alternating adding and beating the dry mixture and sour cream and strawberry compote, finishing with the dry mixture.
5. Use a medium cookie scoop or spoons to scoop the batter into the prepared cupcake pan, filling each about 2/3 full.
6. Place the cupcakes into the oven for 18 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to fully cool before frosting.

Make the strawberry buttercream frosting:

1. Add the butter into a large mixing bowl or stand mixer, then beat on high for 3-5 minutes, or until the butter looks fluffy and pale. Sift the confectioners’ sugar into the butter, then beat on low until combined.
2. Add in the vanilla, food colouring, and remaining strawberry compote. Beat for another 1-2 minutes, or until fluffy and well combined.
3. Place the frosting into a large piping bag fitted with a large closed star piping tip (Wilton 1M tip). Frost one layer of frosting onto each cupcake, then top with sliced-in-half strawberry.