In a large mixing bowl, sift flour, salt and baking powder.
Cut butter into small pieces and mix into flour with a pastry cutter (or two knives, or your hands) until the mixture is crumbly.
Stir in sugar. Add milk and stir until just combined.
Gently fold in chopped strawberries.
Scoop into well greased or parchment lined muffin tins, sprinkle tops with a pinch of sugar each, and bake at 400 for 20 minutes. The tops will be slightly golden and a toothpick or fork inserted should come out clean.
Don’t over mix the berries, or they will bleed into the batter. Fold in gently.