Preheat oven to 325 degrees Fahrenheit (330 if you are at altitude).
In a small bowl sift together the cake flour, half of the sugar, and the salt.
In the bowl of a stand mixer with the whisk attachment, whip the egg whites and cream of tartar on speed until they become frothy.
Once the egg whites are frothy, turn the speed up to medium high and slowly add in the remaining sugar. Continue to beat the egg white until medium peaks form (careful not to let them become stiff).
Remove the bowl from the mixer and gently fold in the vanilla and almond extracts.
Sift the flour mixture over the egg whites in several batches and gently fold it into the egg whites with a rubber spatula.
Divide the batter evenly into paper lined muffin cups, filling them almost to the top.
Place them on the middle rack of the oven and bake for 14-18 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcake from the pan and cool them completely on a wire rack.
Once the cupcakes are cool, use a paring knife to cut out a small portion of the center of the cupcake.
Fill the holes of the cupcakes with about ½ a teaspoon of the strawberry jam.