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

Cook until the strawberries soften and the mixture thickens into a jam. Let it cool.

Add the softened butter and granulated sugar to a mixing bowl.

Mix until light and creamy.

Add the egg whites and vanilla extract, then mix until well combined.

Add the buttermilk and mix until smooth.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture and mix until a smooth batter forms.

Divide the batter evenly among the lined cupcake cups.

Bake at 180°C (350°F) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely, then make a small hole in the center of each cupcake.

Fill the centers with the cooled strawberry jam.

Prepare the strawberry cream cheese frosting by beating the softened butter and cold cream cheese until smooth.

Gradually add the powdered sugar and crushed freeze-dried strawberries, then mix until creamy.

Pipe the frosting over the filled cupcakes.

Add a little strawberry jam on top for decoration and serve.