1. Heat oven to 325°F (162°C) and prepare a cupcake pan with liners.
2. In a small bowl, combine crust ingredients and mix well.
3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.
4. Bake crusts for 7 minutes then remove and set aside.
5. To make the cupcakes, preheat oven to 350°F (176°C).
6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
7. Add sour cream and vanilla extract and mix until well combined.
8. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
11. Fill the cupcake liners with the baked crusts about three quarters full with batter. Bake for 14-16 minutes, or until a toothpick inserted comes out with a few crumbs.
12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
13. To make the filling, add the heavy whipping cream and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form. Set aside.
14. Add the cream cheese, vanilla extract and sugar to a mixer bowl and mix until smooth.
15. Fold the whipped cream into the cream cheese mixture in two batches. Set in the fridge.
16. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
17. Add 2 cups of powdered sugar and mix until smooth.
18. Add the JELLO powder to the hot water and stir until dissolved.
19. Add 1 tablespoon of the JELLO mixture to the frosting and mix until smooth.
20. Add remaining powdered sugar and mix until smooth.
21. Add remaining JELLO mixture as needed and mix until smooth.
22. Mix in the diced strawberries.
23. Use a cupcake corer to remove the centers of the cupcakes, then fill with the filling.
24. Pipe the frosting onto the cupcakes. I used Ateco tip 808. Top the cupcakes with a strawberry half and pretzel if desired.