Preheat the oven to 350°F and line a muffin tin with cupcake liners.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.

Pat the diced strawberries with paper towels to remove any excess moisture. Toss 1 1/2 cups diced strawberries with 1 tablespoon all-purpose flour, then set aside.

Add 3 eggs to a large bowl and beat with an electric hand mixer on high speed for a few minutes, until the eggs become pale and fluffy.

While continuing to beat the eggs, gradually add 1 1/4 cups granulated sugar. Beat for about 3 more minutes, until the mixture is light and fluffy.

Mix in 1 teaspoon vanilla extract. With the mixer running, slowly pour in 3/4 cup heavy cream and mix until combined.

Sift the dry ingredients into the wet ingredients in about 3 additions, mixing between each addition just until incorporated.

Slowly mix in 4 tablespoons melted unsalted butter until combined.

Add the flour-coated strawberries and gently fold them into the batter with a spatula.

Divide the batter evenly among the prepared muffin cups using a large cookie scoop.

To make the streusel topping, combine 1/4 cup all-purpose flour, 2 tablespoons brown sugar, and 2 tablespoons granulated sugar. Add 2 tablespoons cold, cubed unsalted butter and cut it into the dry ingredients with a fork until the mixture forms coarse crumbs.

Sprinkle the streusel evenly over the muffins. Bake at 350°F for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.