Preheat the oven to 350°F. Line 2, 12-cup cupcake pans with paper liners.

Place ¾ cup of the chopped strawberries in a medium bowl with ¼ cup of sugar and the lemon juice. Gently mash the berries with a potato masher or a fork until they are almost smooth. Fold in the remaining chopped berries.

In another medium bowl, whisk the cake flour, baking powder, baking soda, and salt.

In a stand mixer fitted with the paddle attachment, beat the butter, lemon zest, and the remaining 1 ½ cups of sugar over medium speed until light and fluffy, 3 to 4 minutes. Scrape the bottom and sides of the bowl. Beat in the eggs, one at a time, until well combined. Beat in the vanilla, strawberry mixture, and the food coloring, if using.

Reduce the speed to low and add the flour mixture in the 3 parts, alternating with the buttermilk in two additions, beginning and ending with the flour. Scrape the bottom and sides of the bowl.

Using a 2 ¼-inch wide scoop, drop a level, ⅓ cup scoop of batter into each lined muffin cup. Bake until the tops are golden and a wooden pick inserted in the center of a cupcake comes out clean, 20 to 22 minutes.

Allow the cupcakes to cool 5 minutes before removing from the pan to a wire rack. Allow to cool completely, at least 1 hour.

For the strawberry cream cheese frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese over medium speed until smooth. Add the butter and beat until well combined and creamy. Reduce the speed to low and gradually add the confectioner’s sugar. Add the strawberry preserves, vanilla, and food coloring, if using. Increase speed to medium-high and beat until fluffy, about 1 minute.

Spread or pipe the strawberry cream cheese frosting on top of the cupcakes and top with a halved strawberry.