Preheat oven to 350 degrees. Prepare muffin tin by adding cupcake liners.
Mix dry ingredients together - 2 cups of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt - with a whisk to aerate. Set aside.
Add 8 ounces of slightly softened unsalted butter to a mixing bowl. Add ½ cup of granulated sugar. Mix on high for 5 minutes until the butter is fluffy and creamy.
Add egg whites, one at a time. After each addition, scrape the sides of the bowl. Fully mix each egg white before adding another. The batter will look thin and almost curdled.
Add 1 teaspoon of almond extract to the batter and mix.
Combine one cup of strawberry puree with ½ cup of heavy cream.
Now it is time to add the dry and wet ingredients to the creamed butter and eggs. You will add ⅓ of the dry ingredients to the creamed mixture. Next, add ½ of the strawberry/cream mix to the bowl. Add another ⅓ of the dry ingredients. Once incorporated, add the remaining strawberry/cream mix to the bowl. Then add the remaining dry ingredients. In other words, you are adding the dry ingredients in thirds alternately with half of the strawberry/cream puree.
Once all ingredients have been incorporated, scrape down the sides of the bowl. Stir the batter one more time with the mixer to make sure all ingredients are mixed, then stop. You do not want to overmix the batter.
Divide the batter equally among the cupcake liners, filling almost to the top. You may have enough batter remaining for 1 or 2 more cupcakes.
Bake in a 350 ° oven for 22-23 minutes. Let completely cool and come to room temperature.