To begin, preheat your oven to 425 and spray a muffin tin with non-stick spray.
To a large mixing bowl, add your butter and sugar and beat together till creamy. Add your vanilla, milk and eggs and mix together till just combined.
To the same bowl, add your flour, baking soda and salt and mix together till you have a smooth, thick muffin batter. Add your strawberries and gently fold them into your batter.
Fill each muffin tin about 2/3 way full with batter. Bake at 425 for 5 minutes. Then, lower your oven to 350 and bake for another 14-17 minutes (or till the muffins are springy to touch and a toothpick inserted comes out clean).
Let cool before adding glaze on top.
To a small bowl, add your strawberry jam, 1 tbsp of milk and vanilla. Whisk together till combined. Add your powdered sugar and whisk till smooth. If it's too thick, add 1 more teaspoon of milk at a time (till it has reach your desired consistency).
Drizzle across the tops of your muffins or gently dip them in the glaze.
Devour!
Stored in an airtight container these last 1-2 days on the counter or about a week in the fridge.