Preheat oven to 350 degrees. Place flours, 1/2 cup superfine sugar, and salt in a sieve set over a bowl. Sift into bowl and set aside.

With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding remaining 1/4 cup superfine sugar; beat until firm and glossy stiff form, about 2 minutes. Add vanilla; gently beat just to combine.

Remove bowl from stand mixer. Add the flour/sugar mixture In five batches, using the sieve or gently sprinkling over the egg whites, folding in gently each time. You'll use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.

Gently spoon batter into a lightly greased, 12 cup muffin tin, filling each one to to the top. (You'll have leftover batter, which I put into more muffin tins and bake after the first round is done.) Cut a knife or small spatula through each muffin cup to release air bubbles. Bake for 5 minutes at 350 degrees, then turn heat down to 325 degrees and bake for about 15 minutes, until cakes are golden and spring back when lightly pressed.

Let muffin pan cool completely. Run a knife around the inside of each little cake to release and unmold.

Stir together the strawberries and 2 tablespoons sugar, let sit for at least 30 minutes. To make the whipped cream, use a handmixer or whisk to whip the cream with 1 tablespoon sugar, and lemon extract in a bowl, until soft peaks form.

To assemble place each cake on a plate and top with whipped cream, and strawberries on the side and a bit on top. Sprinkle with lemon zest. (I added more strawberries to the top of mine after photographing, so the juices really sank in).

Cakes are best eaten the day they are made, but will last another day in an airtight container, out of the refrigerator.