Preheat your oven to 350°F (180°C) and grease a muffin tin or mini cake molds.
Melt the white chocolate in a double boiler or microwave, stirring until smooth. Let it cool slightly.
In a large bowl, whisk together the eggs and sugar until light and fluffy. Add the melted butter and vanilla extract, mixing until combined.
Sift the flour, baking powder, and salt into the mixture. Fold gently until no lumps remain.
Pour the melted white chocolate into the batter and stir until smooth.
Wash and dry the strawberries, then cut them into small pieces. Fold the strawberries gently into the batter.
Fill the prepared molds about ¾ full with the batter.
Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Garnish with additional melted white chocolate or sliced strawberries, if desired.
Prep Time: 15 minutes | Baking Time: 25 minutes | Total Time: 40 minutes