Place strawberries in a small bowl. Drizzle with balsamic vinegar and honey. Mix well and leave to rest in the fridge for 30 minutes.
Preheat the oven to 170°C (340°F) and prepare a muffin tin with liners
In a large bowl, whisk together the flour, baking soda, baking powder, and vanilla seeds. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sugar until light and fluffy. Add yogurt, sunflower oil, lemon juice, and lemon zest and mix on medium speed to combine all ingredients. Reduce the speed to low and add the flour mixture one spoon at a time.
Fill the muffin tins to ¾ volume and bake for 20-25 minutes or until a toothpick comes out clean.
Once the cupcakes are cooled to room temperature, use a knife or a round piping tip to cut a 2-3 cm deep hole in the middle of the cupcakes. Drizzle some of the liquid from the balsamic strawberries into the holes, then fill them with strawberry jam.
In a bowl, whisk whipping cream and icing sugar until firm.
Frost the cupcakes with whipped cream. Top them with 2 strawberry quarters each and drizzle with the remaining liquid from strawberries.