Light and Airy Strawberry Cupcakes

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Stir flour sugar and baking soda together in a large bowl; make a well in the center. Add water mayonnaise strawberry preserves and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each.

Bake in the preheated oven until tops spring back when pressed 20 to 25 minutes.