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Preheat oven to 350 degrees and line 2 muffin tins with paper liners. Set pans aside.
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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.
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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.
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In a separate smaller bowl, whisk together dry ingredients (corn flour, almond flour, potato starch, tapioca starch, xanthan gum, baking powder and salt).
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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.
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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.*
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Remove from oven and immediately cool cakes on cooling rack.
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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.
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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.
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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.
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Serve immediately.