Pre-heat oven to 425°F.

Grease and line a 12 cup muffin tin with muffin cups. Set aside.

In a large bowl, sift together flour's, baking powder and salt.

In a stand mixing bowl, beat together butter and sugar for 3 minutes, on medium speed, until smooth and creamy.

Add yolks one at a time, beating until well combined after each addition.

Mix in dry ingredients and milk/cream in 3 additions alternating between each ending in flour mix. Scrape down sides and beat one low speed until well combined. Mix in vanilla.

Pour batter into prepared cups and bake for 5 minutes at 425°F.

Turn town oven to 350°F and continue to bake for anther 15 to 20 minutes until tooth pick inserted comes out clean. Remove from oven and immediately sprinkle tops with sugar.

In a 2 quart slow cooker, whisk together water and sugar, until sugar is dissolved.

Add prepared strawberries and cook on medium for 2-3 hours until thickened; stirring occasionally.

If needed add in 1 tbsp cornstarch mixed with 1/4 cup water and stir into strawberries.

Cook on high for anther 15 minutes until thickened.

Keep warm or serve cold.

Place sugar into a chilled mixing bowl.

Pour in whipping cream and vanilla.

Using a hand mixer mix on low until stiff peaks form Do not over mix or the whipped cream will become lumpy and turn to butter.

Store in airtight container. Rework if needed before serving.