Preheat oven to 350F, and line a muffin tin with 8 paper liners.
In a medium bowl, combine all of the ingredients-- except for the fresh strawberries-- and stir well, until a moist batter forms. Finally, fold in the strawberries.
Scoop the batter using a 1/4 cup into the prepared paper liners.
Bake for 20 minutes at 350F, or until the cupcakes are lightly golden around the edges and firm in the center.
Allow to cool in the pan for 30 minutes, and cool completely before serving. Frost with Creamy Cashew Icing, if desired.