Spray the liners with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together butter and shortening.
Mix in sugar until combined.
Mix in eggs, vanilla extract and almond extract.
Mix in sour cream and heavy whipping cream.
Gradually mix dry ingredients into wet ingredients until completely combined.
Place about 1/4 cup of batter into prepared cupcake pan (or enough until cupcakes are about 3/4 full)
Bake for about 16-18 minutes or until edges are slightly golden. (may need less time, do not over bake)
Let cupcakes cool in pan for about 5 minutes before removing to a cooling rack to finish cooling.
Meanwhile make the frosting by creaming together the cream cheese and cool whip.
Mix in the powdered sugar and vanilla extract, if using.
Gently fold in the diced strawberries.
Place frosting into a large piping bag with a large circle tip.
Frost cupcakes and place in fridge until frosting sets (about 30 minutes) (see note)
Top with whole strawberries.
Store in the fridge until ready to serve.
Video
Notes
Frosting: If you prefer more definition in your piped frosting, place the frosting in the fridge BEFORE you frost the cupcakes to firm it up a bit. The frosting sets up firmly like a soft cheesecake in 30-60 minutes.