Preheat oven to 350F and add cupcake liners to your muffin pan.  In a bowl, sift together the flour, baking powder, baking soda and salt.  Blend 3/4 cup strawberries with the coffee cream in a food processor and set aside.

In a separate large bowl, cream together the butter, sugar and vanilla until pale and fluffy.  Add in the eggs, one at a time, scraping down the sides of the bowl and beating until fully incorporated after each addition.

Reduce the speed of the mixer to low, and add the flour mixture in batches, alternating with the blended cream/strawberry mixture, and mix until just combined.  Fold in remaining strawberries.

Divide mixture between cupcake liners and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.  Remove from oven and let cool in pan for 15 minutes, then remove from pan and allow to cool completely.

In a bowl, whip the cream until stiff peaks form, then chill in fridge for 15 minutes.  In a separate bowl, beat the cream cheese and icing sugar together until well combined.  Once whipping cream has had time to chill, use a spatula to carefully fold the cream into the cream cheese.  Allow to chill 10-15 minutes more before frosting cooled cupcakes.