Preheat the oven to 350° and line a cupcake pan with liners and spray with cooking spray.
In a large bowl, beat the butter, sugar, brown sugar, and egg yolks till whipped and yellow.
Add the vanilla and milk and beat until combined.
Combine the flour, soda, baking powder and salt together and stir in.
In a separate bowl, using clean and dry beaters, beat the whites till peaks form. Gently fold into the cake mix.
Spoon the cupcake liners ¾ full and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
While the cupcakes are baking, combine the evaporated milk, sweetened condensed milk and the heavy cream.
When the cupcakes come out of the oven, use a toothpick and poke holes all over the cupcakes.
Slowly pour the sweetened milk over the cupcakes, repeat a few times. Allow the cupcakes to cool.
Beat the butter until light and fluffy, then add the powdered sugar, vanilla, salt and heavy cream. Beat until combined.
When the cupcakes have cooled, use a piping bag or a spatula and ice the cupcakes. Cut the strawberries in halves or slices and top the cupcakes with the strawberry pieces.