Preheat your oven to 350°F (175°C) and prepare your cupcake pans by not greasing them.

Sift together the cake flour and 1/2 cup of sugar in a large mixing bowl.

In a separate bowl, beat the egg whites until frothy, then add salt and cream of tartar.

Gradually add the remaining sugar until stiff peaks form, then mix in the vanilla and almond extract.

Gently fold the flour mixture into the egg white mixture in three additions.

Transfer the batter into the cupcake pans, filling each about 3/4 full, and bake for 15-30 minutes until golden.

Cool the cupcakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

In a saucepan, combine mashed strawberries, bourbon, and turbinado sugar; simmer for 10-15 minutes until thickened.

Drizzle the sauce over the cooled cupcakes and serve with extra fresh strawberries if desired.