In a stand mixer or mixing bowl, beat together the sugar and butter/margarine. Add the vanilla and then add the eggs, 1 at a time. Pour in the milk and beat on slow speed, as the batter is very liquidy at this point. Add the lemon juice and the lemon zest. Beat for just a few seconds, just long enough to mix it in.
Add the flour, baking soda and baking powder and mix until batter forms. Then mix the poppyseeds. Finally, fold in the chopped strawberries.
Pour the batter into regular size muffin tins and bake at 350 for 18-20 minutes, or until toothpick comes out clean.
Let cool slightly before serving.
Makes 24 muffins.