Preheat oven to 375°F. Line a muffin tin with liners. Set aside.

In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Set aside. In a medium bowl whisk together eggs, vanilla, oil, and buttermilk. Make a well in center of dry ingredients and pour in liquid ingredients. Stir to combine.

Place diced strawberries into a bowl and using a fork or a pastry cutter, lightly mash the strawberries. The end result should include both strawberry pieces as well as mashed berries. Fold strawberries into muffin batter.

Fill each liner 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Remove muffins from tin and allow to cool on a wire rack.

To prepare icing, whisk together powdered sugar and milk until smooth. Drizzle icing on top of muffins.

Serve immediately, or store airtight for up to 2 days.