Preheat oven to 350 degrees and line 2 muffin tins with paper liners. Set pans aside.
In a large mixing bowl or stand mixer, cream room temperature butter with granulated sugar and brown sugar until light and fluffy, about 3-5 minutes.
Add one egg at a time to creamed mixture, beating for one minute after each addition. Make sure to scrape down sides of the bowl. Add vanilla to egg mixture and mix until combined.
In a separate smaller bowl, whisk together dry ingredients (corn flour, almond flour, potato starch, tapioca starch, xanthan gum, baking powder and salt).
Add half of dry mixture to egg mixture. Mix until combined. Add buttermilk and mix until combined. Add remaining dry mixture and mix until combined. Beat entire mixture for 3 minutes to really incorporate flours.
Fill muffin tins 2/3 way full (do not overfill) and bake one pan at a time for 23-25 minutes or until cakes spring to touch and are golden brown, rotating pan for last two minutes of baking.*
Remove from oven and immediately cool cakes on cooling rack.
While cakes are cooking prepare glazed strawberries by mixing sliced strawberries with 3-4 tablespoons powdered sugar depending on your sweetness preference. Store in fridge until ready to assemble.
Just prior to assembly, prepare whipped cream. In a chilled metal bowl, and with a hand mixer, beat cold heavy whipping cream, vanilla extract and powdered sugar until soft peaks form, about 3-5 minutes. Beat enough that the cream will hold its shape.
Assemble after cakes have completely cooled. For assembly, remove cupcake liners and cut cakes in half. Top bottom half of cupcake with about a tablespoon of whipped cream. Place about 4-5 sliced strawberries on top. Place top of cupcake on strawberries.** Add additional strawberries and top with whipped cream and a strawberry slice garnish.