Preheat oven to 350.

Remove stems from strawberries and place in a food processor. Pulse until the strawberries are pureed.

Measure out 1/3 cup of the strawberry puree  and pour in a bowl.

In another bowl or in the bowl of your stand mixer add the self rising flour, cake flour and sugar.

Cut your butter into tablespoon size pieces add in one piece of butter mixing on low speed until the butter is combined and it is the texture of sand.

Pour half of the milk into the flour mixture and mix just until incorporated. Using a rubber spatula push down the bater  and add the remaining milk, strawberry poured and vanilla and mix on low until combined.

Add in each egg one at a time while mixing on low until all eggs are mixed in.

Scoop the batter into cupcake liners in a cupcake pan filling them 3/4 of the way full.

Bake for 10 minutes and then rotate the cupcake pan.

Bake for an additional 10 minutes.

Remove the cupcakes from the oven and transfer to a cooling rack to cool.

Place your butter in the bowl of your mixer. Mix on medium speed until the butter is nice and creamy.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter.

Once you have added all the powdered sugar in to your mixture, add in the vanilla extract, heavy cream and salt.

Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

While the cupcakes are cooling, make your chocolate covered Strawberries. Wash and dry the strawberries.

Melt your chocolate and shortening over your double boiler until almost all the chocolate has melted. Remove the bowl from the heat and stir until the chocolate is smooth.

Line a sheet pan with parchment paper or a silicon baking mat.

Dip each strawberry into the chocolate and place onto the sheet pan. Place the strawberries into the fridge to set.

If you are using a disposable pastry bag start off by cutting the tip off you bag wide enough to fit your piping tip in the hole.

Place your piping tip into your pastry bag.

Fill the pastry bag with your chocolate buttercream, making sure you do not overfill the bag.

Swirl the buttercream onto each chocolate cupcake by starting in the middle then swirling the tip around the whole top cupcake.

Top each cupcake with a chocolate covered strawberry.