Step 1: Prepare the Cupcakes
Preheat the oven to 350°F and line a muffin pan with paper baking cups. Set aside.

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

Spoon the batter into the prepared muffin cups, filling each one about ¾ full to allow room for rising.

Bake the cupcakes for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Whipped Cream
While the cupcakes are cooling, prepare the filling. In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

This should take about 3 to 4 minutes. Be careful not to over-whip or the cream will become grainy.

Gently fold in the sliced strawberries with a spatula. The goal is to evenly distribute the fruit without breaking down the cream’s volume.

Cover and refrigerate the mixture until ready to fill the cupcakes.

Step 3: Fill and Assemble
Once the cupcakes are fully cooled, use a sharp knife to carefully slice the domed tops off each one. Set the tops aside.

Spoon or pipe a generous amount of the strawberries and cream filling onto the bottom portion of each cupcake. Replace the tops gently.

Dust each cupcake with powdered sugar for a delicate, elegant finish. Serve immediately, or chill until ready to enjoy.