Preheat oven to 350°F. Sift together flour, baking powder and salt. Combine butter, sugar, eggs, and vanilla in a separate bowl. Beat for a total of 3 minutes, scrapping the sides of the bowl. Add flour mixture to butter mixture, alternating with crushed strawberries. Beat 2 minutes. Pour batter into 2 greased and floured Wilton Dimensions 6-heart pans and one 12-cup cupcake pan. Bake 30 minutes, or until cake tests done. Turn out onto wire cooling racks to cool.

Combine sugar, margarine, vanilla and milk until smooth and creamy in a large bowl, using a hand-held mixer.

When cakes are cool, assemble heart cupcakes with round cupcakes. Use a quarter size dollop of icing on round cupcake bottom to attach heart-shaped cupcake as the top. Sprinkle heavily with confectioner's sugar. Spear center with three 4-3/4-inch Paddle Bamboo Picks, paddle side up. Attach three Driscoll's raspberries. (Or any cocktail pick with a topper that will allow the Driscoll's raspberries to fit securely on top.) Safety Note: Please be sure to remove the bamboo picks before eating.

Slice a slight angle to the bottom of the heart-shaped cupcake.