Preheat the oven to 350 degrees.

Line the cupcake pans with the cupcake liners.

In a mixing bowl sift together the salt, flour, cream of tarter, and half of the sugar.

Separate the egg whites from the egg yolks, and put all the egg whites into one bowl keeping them separate from the yolks.

In the bowl of your stand mixer add the egg whites, water, and vanilla extract. Using the whisk attachment whisk for 2 minutes on low speed.

Then turn the mixer to medium speed and slowly pour in the remaining sugar.

Once all the sugar is incorporated turn the mixer up to medium-high speed and mix until the mixture gets to medium stiff peaks and turn the mixer off.

Remove the bowl from the stand mixer and add half the flour mixture into the egg mixture. Gently fold it in, once the first amount of flour is incorporated gently fold in the remaining flour mixture.

Scoop the batter into the cupcake pans filling the cups all the way to the top.

Bake in the oven for about 18 minutes. You want the tops to be golden brown and the cupcakes will spring back when you touch the tops of them. Once done baking remove the cupcakes from the oven.

Remove the baked cupcakes from the cupcake pan and place them on a wire rack to cool. Let the cupcakes cool completely.

Once the cupcakes are cooled, put the cool whip (or any other frosting that you are using) into a pastry bag with a large piping tip.

Pipe the Cool Whip onto each cupcake.

Using a paring knife make little slices in each strawberry but don't cut through the stem, fan out the strawberries so they are flat, then place a strawberry on top of each cupcake.