Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.

In a small mixing bowl, whisk to combine the flour, baking powder, salt, and baking soda.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar and the butter. Beat on medium speed for about 3 minutes until light and fluffy.

Add the eggs and vanilla extract. Mix on medium-low until the eggs are combined. Add the sour cream and milk and mix until combined.

Gradually add the flour mixture and mix until the batter is smooth.

Using a ¼-cup dry measuring cup, scoop the batter and level the top. Add this amount to one of the muffin cups. Repeat to fill the remaining liners. (Each liner should be about two-thirds full. You may have a small amount of batter left in the bowl, but it’s important not to overfill or the batter could spill over the edges when baking.)

Bake for 18 to 23 minutes, or until the tops are dry and the centers are springy to the touch. Transfer the cupcakes to a wire rack to cool.

In a small bowl, stir to combine the strawberries and jam. Set aside at room temperature while you make the whipped cream.

In the large bowl of a stand mixer fitted with a whisk attachment, combine the cream, sugar, vanilla bean paste, and pinch of salt.

Beat on medium-high speed for 2 to 3 minutes, until stiff peaks form. Transfer the mixture to a piping bag fitted with a large, closed star tip. Refrigerate until ready to use (up to 30 minutes).

Use a paring knife to cut a cone-shape from the center of each cupcake, about 1½ inches wide and 1 inch deep, angling downward to form a cone-shaped opening.

Fill each cone-shaped opening with about 2 teaspoons of the strawberry mixture.

Pipe a generous amount of whipped cream on top of each cupcake, leaving a slightly flat surface at the top. Cupcakes can be held in the refrigerator for up to 4 hours before serving.

Just before serving, top with another teaspoon of the remaining chopped strawberries, leaving the syrupy mixture in the bowl. Serve immediately.