Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners then set aside. Cream shortening and sugar for 1-2 minutes on medium low speed. Reduce speed to low and add in 1 egg at a time. Add vanilla extract and continue beating until mixed.

In a separate bowl, combine flour, salt, baking powder and baking soda and whisk together; set aside. Slowly add dry ingredients to wet ingredients alternating with milk on low speed. Incorporate well. Batter will be thick. Scoop 1/4 cup cake batter into each cupcake liner. Smooth tops with spoon and bake for 30 minutes.

Once the cupcakes have cooled, take a knife and carve out a little cupcake in the center to fit the strawberry in. Remove the top greens of each strawberry that will fit inside the cupcake. You can keep the tops on the other 18 strawberries that will be placed onto of the cupcake frosting. Fit the 1 strawberry in the center of each cupcake or you can use strawberry in syrup to fill the centers a little but be careful not to overload it with syrup as it may leak.

To make the frosting, beat the butter in a mixer fit with a paddle until light and fluffy. Add in vanilla extract and salt then slowly add the powdered sugar to the mixture. Beat on high speed for 3-5 minute until light and fluffy, adding heavy cream to thin it out. To frost the cupcakes, use a spatula to spread a little frosting on the cupcake. Then use a cookie scoop to create the dollop in the center. Spray cookie scoop with a little cooking spray in between each scoop then fill the scoop and press it against the side bowl to create a flat bottom. Place in the center of the cupcake. Place a strawberry on the top of the cupcake into the frosting slightly. If the frosting cannot hold the cupcake, refrigerate cupcakes to harden frosting. Cupcake frosting will harden in the fridge just like butter but a lot softer and not as hard. It will hold it's shape on hot summer days.