Preheat the oven to 350°F and line a 12-cup cupcake tin with cupcake liners.

Whisk the soy milk and lemon juice together in a measuring cup and set aside for a few minutes to curdle.

In a medium bowl, whisk together the flour, strawberry powder, cornstarch, baking powder, baking soda, and salt.

In a large bowl, whisk together the oil, sugar, vanilla, food coloring, and the curdled soy milk mixture.

Add the dry ingredients to the wet ingredients and mix just until smooth, with no streaks of flour. Add more food coloring a drop at a time if you want a deeper pink.

Fill the liners about 3/4 full, using an ice cream scoop if you have one. Bake for 18 to 22 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs.

Cool completely.

Poke a hole in the center of each cupcake (use your finger or a small paring knife). Fill each with about a tablespoon of strawberry jam. Pipe with buttercream using a piping bag fitted with a large star tip for the prettiest swirl.

If it’s warm in the kitchen, refrigerate. When ready to serve, let them sit at room temp for 20 minutes or so.

Add the fresh fruit just before serving: dust with a little strawberry powder and top each with a halved fresh strawberry.