Blend the sliced strawberries until smooth.

In a medium saucepan, heat the puree over medium heat until reduced by half (about 20-30 minutes).

Cool completely before using.

Preheat the oven to 350°F.

Line a cupcake pan with liners (makes about 15 cupcakes).

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

In a large bowl or stand mixer, beat the softened butter, oil, and sugar on medium-high speed until light and fluffy (3-5 minutes).

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

On low speed, alternate adding the buttermilk and flour mixture, beginning and ending with the flour mixture.

Fold in the reduced strawberry puree and lemon zest until combined.

Scoop the batter into the cupcake liners and bake for 15-20 minutes, or until a toothpick comes out clean.

Cool completely.

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

In a small bowl, mix the lemon juice and cornstarch until smooth.

Whisk the lemon juice mixture into the saucepan. Cook for 1-2 minutes.

Add the lemon zest and diced strawberries. Cook for 2 more minutes, until the strawberries are just warmed.

Cool completely.

In a large bowl or stand mixer, beat the softened butter and cream cheese on medium-high speed until fluffy (1-2 minutes).

Add the strawberry puree and extracts. Mix until combined.

On low speed, gradually add the powdered sugar until desired consistency is reached.

Beat on medium-high speed for 3-4 minutes until light and fluffy.

Cut a 1/2-inch circle core in the center of each cupcake. Fill with about 1 tablespoon of strawberry filling.

Top with strawberry cream cheese icing.