1. Add the strawberries, granulated sugar and lemon juice to a medium saucepan.

2. Heat the strawberries over medium heat until the berries break down and thicken, stirring occasionally, for about 15–17 minutes.

3. Remove from the heat and allow to completely cool.

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

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

6. Cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, 1–2 minutes.

7. Add in the egg whites and vanilla. Mix on medium speed until smooth and pale, 1–2 minutes.

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

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

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

11. Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

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

13. Add in the cold cream cheese and mix until fully combined.

14. Sift in the powdered sugar gradually, mixing on low until fully incorporated.

15. Pulse freeze dried strawberries in a food processor until finely ground.

16. Add ground strawberries to the frosting and mix on low to combine, then on high speed until light and fluffy, about 1–2 minutes.

17. Once cupcakes are cooled, remove a small section from the center of each and fill with strawberry jam.

18. Transfer frosting to a piping bag fitted with a decorative tip and pipe generously on each cupcake. Serve and enjoy!