Preheat oven to 350F. Add cupcake papers to your muffin tin.
Warm and strain the strawberry preserves. Some will be used for the buttercream. Wash, dry, hull and chop the strawberries into small pieces.
Sift the sugar, flour, baking powder, and baking soda into a large bowl then whisk to combine and set aside.
In another bowl, whisk together the milk, egg whites, sour cream, butter, strawberry preserves, vanilla, and lemon zest. Mix in a few drops of pink food coloring until a desired consistency is reached.
Combine wet and dry mixtures. Whisk until just combined. If the batter is a bit lumpy, it’s okay!
Fold in fresh strawberry chunks then transfer batter to cupcake papers, filling each about 3/4 the way up.
Bake for about 30 minutes or until the centers are set and springy to the touch or a toothpick comes out clean.