Preheat oven to 350 degrees. Spray 12 count muffin pan with nonstick baking spray.
In medium bowl stir flour, salt, baking powder, baking soda and 1/2 cup sugar. Make well in the middle and add eggs. Puree oil and strawberries in blender or with hand held blender. Add pureed mixture to the well and stir to combine.
In stand mixer blend cream cheese and 2 tablespoons sugar until light and fluffy. Mix in orange extract and egg on low just until incorporated.
Split strawberry batter in half and divide the first half between the twelve muffin slots. Divide the cream cheese mixture between the twelve muffin slots. Divide the rest of the strawberry batter on top of the cream cheese mixture.
Bake for 22-25 minutes. Store leftover muffins in the refrigerator.