Preheat the oven to 350°F and line a muffin tin with 6 parchment liners. Grease with coconut oil if necessary.
With a stand mixer, whip the egg whites on high (for me, about 8) until fluffy and stiff peaks form, about 4 minutes.
In the bowl of a food processor, blend the egg yolks, honey, milk, vanilla extract, and almond extract until little air bubbles begin to form, about 2 minutes. Pour in the coconut oil and process for 1 minute longer.
Gently fold in the wet ingredients into the egg whites with a spatula.
Sift in the coconut flour and add the salt and baking powder to the rest of the ingredients. Stir with a spatula until smooth and homogenous.
With a large spoon, fill each liner up halfway with batter. Using one of the spoons, make a small well in the center of each one and fill it with about 2 teaspoons of the preserves.
Top each cupcake with another layer of batter and spread with a spoon to completely cover the preserves.
Bake on the middle rack until golden brown on top and a toothpick comes out clean, about 25 minutes. Let cool in the pan for 30 minutes, then transfer to a wire rack and continue cooling for another 30 minutes.
While the cupcakes cool, make the frosting: in the bowl of a food processor, grind the freeze-dried strawberries until the consistency of a fine powder, about 3 minutes.
Add the strawberries to the bowl of a stand mixer with the palm shortening, honey, vanilla, and almond extract. Sift in the arrowroot powder, coconut flour, and salt, then whip on high until fluffy, about 5 minutes.
Pour in the coconut oil and continue whipping on high until nearly a cloud, about 10 minutes.
Top each cupcake with about 2 tablespoons of frosting, a few pieces of flaked blanched almonds, and half a strawberry. Eat immediately.