Step 1

for the milk soak:Combine all 3 milks together with a whisk. Keep refrigerated until ready to use.

Step 2

for the cupcakes:Preheat oven to 350 F. Prepare a cupcake pan with FOIL liners.In the bowl of a stand mixer fitted with the paddle attachment, combine dry ingredients. Add soft butter and mix until thoroughly combined. Add about 3/4 cup of milk mixture and vanilla extract; beat on medium speed until fluffy, about 2 minutes. Add remaining milk and egg whites. Beat an additional 2-3 minutes, scraping down the sides and bottom of the bowl at least once.Pour or scoop batter evenly into prepared cupcake pan. Fill about 2/3 full. Bake until cakes spring back when lightly pressed in center, about 22-28 minutes.Cool cupcakes completely.

Step 3

for the soak:When cupcakes are cool, poke them all over with a skewer or fork. Pour milk mixture over cupcakes using a pastry brush or squeeze bottle. Start with about a tablespoon per cake, pouring milk over the tops and moving on to the next until you've covered the entire batch. Then start over again, pouring milk over each cupcake and allowing to soak in. Repeat as many times as you see fit. I ended up using about 2 1/2 cups of my milk mixture.

Step 4

for the whipped cream:In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until it begins to thicken. Add sugar and vanilla; continue whipping until soft peaks form.

Step 5

to assemble:Frost each soaked cupcake with whipped cream as desired. Top with fresh strawberries, if using.Keep cupcakes refrigerated until ready to serve. Best if eaten within 2 days.