Place strawberries and sugar in a small pot over medium-low heat. Bring to a simmer, stirring often, and cook for 5 minutes.

Mix cornstarch and water in a small bowl. Add this mixture to the pot and cook until thickened, 1 to 2 minutes. Remove from heat and stir in lemon juice and zest, then chill the mixture.

Preheat oven to 350°F (175°C). Line two cupcake pans with liners.

Sift together cake flour, baking powder, salt, baking soda, and nutmeg.

Beat butter, oil, and sugar together until fluffy, 3-4 minutes. Add egg whites, vanilla, and almond extract, beating for another 3 minutes.

Mix in flour mixture, sour cream, and milk. Combine in alternating batches until just mixed.

Pour batter into cupcake pans, filling 2/3 full. Bake for 22-26 minutes, then cool completely.

Chill the cupcakes for 1 hour in the refrigerator for easier handling.

Prepare whipped cream by beating chilled cream cheese, powdered sugar, vanilla, and salt until smooth. Gradually incorporate heavy cream until stiff peaks form.

Cut tops off chilled cupcakes, pipe cream onto the lower halves, top with strawberry mixture, and reassemble. Decorate the tops with whipped cream and additional strawberry mixture.