Preheat your oven to 350F
In a blender, combine 1 cup sugar, strawberries, whole lemon, milk, and oil until smooth.
In a medium bowl, whisk together the flour, salt, and baking soda until evenly combined.
Add the lemon-strawberry mixture to the bowl with the dry ingredients, and fold with a rubber spatula until smooth, making sure not to overwork it. the mixture should be pretty airy from the baking soda and lemon juice reacting.
Line your cupcake tins, and fill them each with about 1/3 to 1/2 cup of the batter.
Bake on the middle rack of the preheated oven for 20-25 minutes. Allow to cool before removing from the pan and topping.
Optionally top with the lemon sugar mixture, and/or the lemon icing, enjoy!