Preheat the oven to 325. Line 16 cupcake tins with cupcake liners.
Combine the flour, salt, and baking powder in a medium bowl, and set aside.
In a blender, blend the fresh strawberries, milk, and 1/4 cup sugar.
Meanwhile, in a large bowl, combine the remaining 3/4 cup sugar and the melted butter and mix using a hand mixer on the lowest speed.
Add the vanilla and eggs and mix until well combined.
Add 1/4 cup of the jello powder, and continue using the hand mixer on the lowest speed until it is all combined well.
Now, add the strawberry milk mixture, and the flour mixture in 3 batches, alternating between the two.
Continue mixing on low speed until everything is mixed in well.
Fill the cupcake liners 3/4 full.
Bake for 20 minutes or until a toothpick comes out clean.
Let the cupcakes cool completely, then remove them from the liners and set them upside down on a wire rack over a baking sheet.