Preheat the oven to 325 degrees F and line cupcake pans with papers.

Place the cake flour, all-purpose flour, sugar, baking powder, and salt in a large mixing bowl, and whisk to combine.

Add the butter, and mix on medium-low speed until the mixture resembles damp sand.

Add the eggs, one at a time, mixing on medium speed, and stopping after each addition to scrape the bottom and sides of the bowl with a silicone spatula.

When all the eggs have been incorporated, stir in the milk, cream, and vanilla.

Break the freeze-dried strawberries into smaller pieces, and fold them into the batter.

Fill the cupcake liners 2/3 full, and bake for 17 to 20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.

Cool completely, then frost with Strawberry Buttercream.

Grind the freeze-dried strawberries to a fine powder, in a food processor or blender, and set aside.

In a large glass or metal bowl, combine the egg whites and sugar.

Set the bowl over a pot of barely simmering water, and stir continuously, until the sugar is completely dissolved. (Check by rubbing a small amount between your thumb and forefinger; it should not feel grainy.)

Remove the bowl from the simmering water and whip on high speed until stiff peaks form and the mixture is cooled completely. (There should be no hint of warmth when you place your hand on the side of the bowl. Refrigerate the meringue for 15 to 20 minutes if necessary.)

Add the butter in, a tablespoon at a time, beating well after each addition. If the mixture begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.

Fold in the freeze-dried strawberries.