Preheat oven to 350 degrees F; line 2 12-cup muffin tins with paper liners and set aside.
Sift flour, salt, and baking powder together and set aside.
Using an electric mixer, beat butter and sugar until light and fluffy, approximately 1-2 minutes. Add vanilla extract and mix just to incorporate.
Add eggs one at a time, mixing well after each egg is added.
Add flour mixture and milk alternately, mixing well after each addition until all ingredients are incorporated and blended well.
Fold in blueberries and strawberries, and stir to combine well.
Fill muffin liners 2/3 full with batter. Bake for 15-20 minutes or until cupcakes are golden and a toothpick inserted in the center of the cupcakes comes out clean.
Top with your favorite whipped topping and additional fresh fruit.