Let’s get baking! I’ll guide you through each step, incorporating our pickle-inspired modifications.

Step 1: Prepare Pickle-Brined Strawberries (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Add half (3/4 cup) of the chopped fresh strawberries to the brine. Let them sit at room temperature while you prepare the other components, or refrigerate for up to a few hours.

Step 2: Preheat Oven and Prepare Pans. For the strawberry cupcakes: Preheat the oven to 350°F (175°C). Line two 12-cup cupcake pans with paper liners.

Step 3: Mash Strawberries. Place ¾ cup of the remaining (non-brined) chopped strawberries in a medium bowl with ¼ cup of sugar and the lemon juice. Gently mash the berries with a potato masher or a fork until they are almost smooth.

Step 4: Combine Mashed and Chopped Strawberries. Fold in the remaining non-brined chopped berries. Set aside.

Step 5: Whisk Dry Ingredients. In another medium bowl, whisk the cake flour, baking powder, baking soda, and salt.

Step 6: Cream Butter, Lemon Zest, and Sugar. In a stand mixer fitted with the paddle attachment, beat the butter, lemon zest, and the remaining 1 ½ cups of sugar over medium speed until light and fluffy, 3 to 4 minutes.

Step 7: Add Eggs and Vanilla. Scrape the bottom and sides of the bowl. Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract, drained, pickle-brined strawberry mixture, and the food coloring, if using.

Step 8: Alternate Adding Dry Ingredients and Buttermilk. Reduce the speed to low and add the flour mixture in three parts, alternating with the buttermilk in two additions, beginning and ending with the flour. Scrape the bottom and sides of the bowl.

Step 9: Fill Cupcake Liners. Using a 2 ¼-inch wide scoop, drop a level, ⅓ cup scoop of batter into each lined muffin cup.

Step 10: Bake. Bake until the tops are golden and a wooden pick inserted in the center of a cupcake comes out clean, 20 to 22 minutes.

Step 11: Cool Cupcakes. Allow the cupcakes to cool for 5 minutes before removing them from the pan to a wire rack. Allow to cool completely, at least 1 hour.

Step 12: Make the Frosting. For the strawberry cream cheese frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese over medium speed until smooth. Add the butter and beat until well combined and creamy.

Step 13: Gradually Add Powdered Sugar. Reduce the speed to low and gradually add the powdered sugar.

Step 14: Add Remaining Frosting Ingredients. Add the strawberry preserves, vanilla extract, dill pickle powder, and food coloring, if using.

Step 15: Beat Until Fluffy. Increase the speed to medium-high and beat until fluffy, about 1 minute.

Step 16: Frost and Garnish. Spread or pipe the strawberry cream cheese frosting on top of the cooled cupcakes and top with a halved strawberry and fresh dill, if desired.