Preheat oven to 400°F. Line muffin tins with liners and set aside.
In a large bowl, add the cold cubed butter, sugar, flour, baking powder, and salt. Using your fingers, sift the flour mixture over the butter and then start breaking down each cube until the mixture is crumbly.
In a medium bowl, combine buttermilk and eggs. Mix together and pour over the butter mixture. Stir until just incorporated
Gently fold in strawberries.
Scoop the batter into lined muffin tins, filling each tin about ⅔ full.
Bake 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Allow muffins to cool for about 5 minutes in the muffin tins before transferring them to a wire rack.