Step 1: Prepare the Cupcakes
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners and set aside.

In a large mixing bowl, whisk together the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract. Stir until smooth and well combined.

Spoon the batter evenly into the cupcake liners, filling each about ¾ full.

Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a cooling rack and cool completely—about 20 minutes.

Step 2: Make the Whipped Cream Filling
While the cupcakes cool, make the filling. In a stand mixer fitted with a whisk attachment (or using a handheld mixer), beat the heavy cream, vanilla extract, and powdered sugar on medium-high speed.

Beat until stiff peaks form—about 3 to 4 minutes. Be careful not to overbeat or it will turn grainy.

Gently fold in the sliced strawberries with a spatula. Stir until evenly distributed, being careful not to crush the fruit.

Step 3: Fill the Cupcakes
Once the cupcakes are completely cool, use a serrated knife to carefully slice the tops off each cupcake. You want to cut about ⅓ of the way down.

Spoon or pipe the whipped cream and strawberry mixture onto the bottom half of each cupcake.

Gently place the tops back on, pressing slightly to sandwich the filling.

Dust the tops with powdered sugar for a soft, elegant finish.

Step 4: Serve
Serve immediately, or refrigerate for up to 4 hours before serving. These are best enjoyed fresh when the cream is light and the berries are at their best.

Store leftovers in an airtight container in the fridge.