Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.

In a food processor, blend fresh strawberries until smooth to make about a cup of strawberry puree.

In a large bowl, whisk together the flour, baking powder, salt, and jello powder until combined.

Beat the butter, oil, and sugar until creamy, then add eggs, vanilla, and strawberry puree, mixing well.

Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.

Fill cupcake liners about two-thirds full with batter and bake for 15-18 minutes or until a toothpick comes out clean.

Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Blend freeze-dried strawberries into powder. Beat butter and vanilla, then add powdered sugar and strawberry powder until smooth.

Frost cooled cupcakes with the strawberry buttercream and garnish with fresh strawberry slices if desired.