1Preheat oven to 350 degrees. Line a muffin pan with decorative liners or spray with cooking spray.
In a large bowl, sift flour, baking powder, salt and baking soda together, set aside.
In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla extract and desired amount of food coloring.
Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture.
Divide batter equally among prepared muffin pan cups and bake for 20-25 minutes, or until a toothpick comes out clear when inserted in the center of the cupcake. Cool completely on a wire rack.
While cupcakes bake and cool, prepare frosting.
In a large mixing bowl, beat cream cheese and butter at medium-high speed with electric mixer for about 2-3 minutes. Add strawberry preserves and vanilla, beating until combined. Add powdered sugar and salt, beating until smooth.
Once cupcakes are cool, pipe frosting on top and garnish with fresh strawberries.