1 / Position rack in the middle of the oven. Preheat oven to 350 degrees. Line 12 extra large muffin cups with large paper liners. Spray the paper liners with non stick cooking spray.
2 / Heat the milk in a medium saucepan over low heat until just hot.
3 / Sift the flour, baking powder, and salt into a medium bowl and set aside.
4 / In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color. Scrape the sides of the bowl as needed during mixing. Add the vanilla and almond extract.
5 / Add the flour mixture to the egg mixture until it s incorporated. Slowly add the hot milk and continue mixing until batter is smooth. This batter will be thin, its ok!
6 / Fill the liners about ¾ full. Bake for about 16 minutes or until a toothpick comes out almost clean. Cool for about 10 minutes in pan on a wire rack, then remove from the pan and place on wire rack until completely cool.
7 / Remove from the paper liners, and slice cupcake into 3 equal parts. Place top of the cupcake on an individual plate, then add a layer of strawberries, a layer of whipped cream and the middle section of the cupcake. Add an additional layer of the strawberries and whipped cream. Top with the bottom of the cupcake, a dollop of fresh whipped cream and a strawberry for garnish. Serve immediately. *
These cupcakes were a bit sticky, and didn't rise much, and I FREAKED OUT. I mean, It was my last batch to complete the 75 different cupcakes I was making... the event was the next day and I still had to make some icings and ALL the decore. YIKES IS RIGHT! I popped one out (came out of the jar so easily because I sprayed SO WELL) and tasted it, and it was DIVINE. I ain't kiddin'. Was sweet and sugary and sticky in all the right ways. It was not as fluffy as a typical Strawberry Shortcake, but I am going to blame that on the jar, but it was fantastic. I would make this cake again and again with other fruit and toppings!