Preheat the oven to 350°. Line a muffin pan with cupcake liners and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the buttermilk, milk, vanilla extract, almond extract, vegetable oil, egg, and egg white until fully combined.
Add the dry ingredients to the wet and whisk until just fully combined.
Use a medium scoop to fill the cupcake liners 2/3 of the way full. Bake for 20-22 minutes, until a toothpick comes out clean and the centers of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before filling and frosting.
In a small bowl combine the diced strawberries and jam.
When the cupcakes are cooled, use a paring knife to cut a small hole in the center of the cupcakes. Angle the knife towards the center, about halfway down into the cupcake, to form a well. Remove the tops.
Fill the cupcakes with a tablespoon of filling and place the cut-out piece of cupcake on top.
In a chilled metal or glass bowl, add the chilled whipped cream and pudding powder.
Use a stand mixer fitted with the whisk attachment or a hand mixer to beat the cream until medium stiff peaks form.
Use a piping bag fitted with a large star tip to pipe the whipped cream on top of the cupcake. Top with sliced strawberries.