Preheat the oven to 350 degrees.
Line the cupcake pans with the cupcake liners.
In a mixing bowl sift together the salt, flour and half of the sugar.
In the bowl of your mixer whisk together the egg whites, water and vanilla together for 2 minutes on low. Turn the mixer to medium speed and slowly pour in the second half of sugar. Once all the sugar is incorporated turn the mixer up to high and mix until the mixer gets to medium peeks.
Gently fold in half the flour mixture to the egg white mixer, once the flour is incorporated gently fold in the second half of the flour mixture.
Scoop the batter into the cupcake pans filling the cups all the way to the top. Bake until golden and spring back when touched, about 18 minutes. Let cupcakes cool completely.
Place your cool whip 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. place a strawberry on top of each cupcake.