Preheat over to 350°F. Line muffin tin with liners. Sift together both flours, salt and baking powder. Cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, blending well after each. Add milk. Reduce the speed to low and gradually add the flour until all is mixed in but do not overmix. Fold in chopped strawberries. Fill muffin cups 3/4 full. When I made these the mix made 30 muffins. Bake for 25 to 30 minutes. Cool for 10 minutes in the muffin tin and then turn out onto wire racks to complete cooling.