Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
In a medium mixing bowl (don't use your electric mixer, make this recipe by hand to avoid over mixing) combine the flour, baking powder, 2 tablespoons white sugar, and the salt.
Cut in the butter and mix by hand until the mixture resembles coarse crumbs.
Make a well in the center and add the beaten egg and milk.
Stir until just combined.
Divide the batter evenly among the cupcake wrappers.
Bake at 425 F for 15 minutes or until golden brown.
Let cool partially in pan on wire rack.
While the cupcakes are cooling, whip heavy whipping cream until it looks like whipped cream.
Mix in 1/4 cup sugar and balsamic vinegar until just combined.
Slice partially cooled cupcakes in half, making two layers.
Place half of the strawberries on one layer and top with some whipped cream.
Replace the top halves of the cupcakes.
Top with remaining strawberries and cover with the whipped cream.