While your cupcakes cool, make your marbled strawberry cream cheese frosting. You'll be using the powder of freeze dried strawberries for extra fruity flavor.
In the bowl of a stand mixer fitted with the paddle attachment — or in a large mixing bowl using an electric hand mixer — beat the cream cheese until smooth, about 2 minutes. Add the butter and mix for another 1 minute or until fully combined.
Turn off mixer and add salt, powdered sugar, and almond and vanilla extracts to bowl. Mix for another 2-3 minutes. Add lemon juice if needed to cut sweetness.
To marble frosting, remove half of it and set aside in another bowl. Then add finely ground freeze dried strawberries to mixing bowl and mix until well-combined.
Spread out the white and pink frostings in two lines on a piece of plastic wrap. Roll into log shape and place frosting into piping bag fitted with a tip of your choice.
Meanwhile, after cupcakes have cooled, add fresh strawberry filling to them. If you have a cupcake corer, use it, but if not (I don't) make a hole in each cupcake using the wider opening of a piping tip.
Make a hole that goes roughly 3/4 of the way to the cupcake's bottom. Then scoop about 2 teaspoons of cooled, diced and roasted strawberries into the hole of each cupcake. Firmly pack it down for more strawberry flavor!
Cover each hole by using your piping bag filled with frosting to swirl frosting directly onto tops of cupcakes. Garnish with white sprinkles, fresh strawberry slices, or leave as is.