Preheat oven to 350°F. Add paper liners to a 12-cavity cupcake pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the milk, sugar, oil, vinegar, and vanilla.
Whisk the dry into the wet until just combined. It should be mostly smooth, but a few lumps are fine. Do not overmix!
Add the diced strawberries and stir until evenly distributed throughout the batter.
Scoop the batter into the prepared cupcake pan, filling each cavity about three-fourths full.
Bake for 20 to 24 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Transfer to a wire cooling rack to cool completly.
Once completely cool, frost with the following homemade Vegan Vanilla Buttercream Frosting or your favorite store-bought vegan frosting. Garnish with halved fresh strawberries, if desired.