In a medium saucepan, combine quartered fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 15-17 minutes until thickened.

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

In a large bowl, whisk together cake flour, baking powder, baking soda, and salt until well combined.

In a separate mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add egg whites and vanilla, mixing until pale and creamy.

Gradually add the dry ingredient mixture to the creamed butter mixture, alternating with the buttermilk.

Scoop the batter into prepared cupcake liners, filling each about 2/3 to 3/4 full. Bake for 16-18 minutes or until a toothpick comes out clean.

While cupcakes cool, prepare the frosting by beating cold cream cheese until smooth, then mix in softened butter, sifted powdered sugar, and processed freeze-dried strawberries.

Once cooled, use a sharp knife or cupcake corer to remove centers. Fill with cooled strawberry jam and pipe frosting on top.