1. Add the strawberries, sugar, and lemon juice to a medium saucepan. Cook over medium heat until the berries break down and thicken, about 15–17 minutes, stirring occasionally. Remove from heat and cool completely.

2. Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.

3. In a small bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, cream the butter and sugar on high speed for 1–2 minutes until fluffy.

5. Add the egg whites and vanilla, then mix on medium speed until smooth and pale.

6. Alternate adding the buttermilk and dry ingredients to the butter mixture, mixing on low speed until just combined. Scrape the bowl as needed.

7. Fill each cupcake liner about 3/4 full with batter.

8. Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean.

9. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10. For the frosting, beat the softened butter on high speed until pale and fluffy, 5–10 minutes.

11. Add cold cream cheese and mix until well combined.

12. Gradually sift in powdered sugar and mix on low speed until incorporated.

13. Grind the freeze dried strawberries into powder using a food processor, then add to frosting and mix on high speed until light and fluffy, 1–2 minutes.

14. Once cupcakes are cooled, remove a bit from the centers and fill with strawberry jam.

15. Transfer frosting to a piping bag with a decorative tip and pipe onto each cupcake. Serve and enjoy!