Add the sliced strawberries into a blender and blend until smooth

In a medium saucepan, heat the strawberries over medium heat until the mixture is about half the volume. This will take around 20-30 minutes

Set aside the mixture until it is entirely cooled throughout before using

Preheat the oven to 350 degrees F

Line a cupcake pan with cupcake liners (this will make about 15 cupcakeS)

In a medium bowl, add the flour, baking powder, baking soda, and salt. Mix the dry ingredients together until incorporated

In a large bowl or in the base of a stand mixer with the paddle attachment, beat together the softened butter, oil and sugar on medium high speed until light and fluffy (3-5 minutes)

Add in the egg whites, vanilla, and almond extract. Beat for 1-2 more minutes until light and fluffy

Turn the mixer down to low speed and alternate adding the buttermilk and flour mixture. This process should start and end with the dry (we like to add the flour in 3 parts and buttermilk in 2 parts in between)

After the mixture is just combined add in the strawberry reduction and lemon zest and mix until evenly combined

Scoop the batter into the lined cupcake pan and bake for ~15-20 minutes or until lightly golden and a toothpick comes out clean

Set aside to cool

In a small saucepan, combine the sugar and strawberry reduction. Heat over medium heat until the sugar is just melted

In a separate small bowl, mix together the lemon juice and cornstarch so no clumps remain

After the sugar is dissolved, whisk in the lemon juice cornstarch mixture. Cook for 1-2 minutes

Add in the lemon zest and strawberries and cook 2 more minutes (the strawberries should be just warmed not mushy or fully cooked)

Set aside the mixture to cool

In a large bowl or in the base of a stand mixer with the paddle attachment, beat together the softened butter and room temperature cream cheese on medium high speed for 1-2 minutes until combine and fluffy

Add in the strawberry puree and extracts and mix until combined

Add in the powdered sugar (starting with the smaller amount) and whip for 3-4 minutes

Add more powdered sugar if needed to stiffen (this will vary slightly based on the thickness of the puree and temperature of ingredients)

Cut a ½ inch circle core in the center of each cupcake. Add ~1 tablespoon of filling so the core is filled to the top

Top with strawberry cream cheese icing