Pre-heat oven to 375°F.
Line a 12-cup muffin pan with cupcake liners.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, 1 at a time, beating on low speed after each addition.
Add the vanilla, sour cream, and milk; beat until well combined.
Sift in the flour, baking powder, baking soda, and salt; beat on low speed until just mixed.
Fold in the strawberries.
Scoop the batter into the prepared muffin pan, filling each cup until almost full, but not completely.
Sprinkle the muffins with white chocolate chips.
Bake for 18 – 22 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.
