Combine the cake mix, eggs, lemonade, and oil in a large mixing bowl. Mix well.
Fold in the strawberries.
Spray each cupcake liner with non-stick cooking spray; then pour the batter in until about halfway full in each liner. This should make about 24 cupcakes.
Bake these for 20 minutes or until when poked with a toothpick in the deepest part, the toothpick comes out clean.
While the cupcakes are cooling, prepare the whipped cream.
Add in the whipping cream, powdered sugar, and vanilla into a mixing bowl, and then mix on high for about 3 minutes until the whipped cream is formed.
Place the whipping cream in a decorator’s bag with a decorating tip and decorate each cupcake.
Serve immediately or chill in fridge until they are ready to be served.