Preheat oven to 350°F. Line a 12-count muffin pan with cupcakes liners. Set aside.
Pulse the strawberries in a food processor or blender until puréed. Set aside.
In a medium bowl, add flour, baking powder, salt, and strawberry jello powder. Whisk to combine and then set aside.
In a large bowl, beat softened butter, oil, and sugar until smooth and fluffy.
Add the eggs, vanilla, and puréed strawberries and beat until combined Add the flour mixture to the wet mixture, alternating with milk, until fully combined.