Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Spray the liners with nonstick baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Using a hand or stand mixer, beat the butter and sugar together until pale yellow and fluffy, about 2 minutes.
Add the eggs and vanilla extract and beat until smooth.
Alternate adding the flour and the buttermilk, starting and ending with flour (so, add flour first, then milk, then flour, and so on).
To the empty flour bowl, add the chopped strawberries and 1 tablespoon flour. Toss the strawberries to evenly coat in the flour.
Using a spatula, gently fold half of the strawberries into the batter.
Scoop the batter into the prepared muffin pan and then top each muffin with some of the reserved strawberries. Sprinkle each muffin with some turbinado sugar and then bake for 25-30 minutes or until the muffins are golden around the edges and set in the middles.
Allow to cool on a wire rack and keep covered at room temperature in an airtight container.