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1
Position a rack in the center of your oven and preheat it to 400 degrees. Spray two 12-cup muffin pans with cooking spray to keep the muffins from sticking. In a medium bowl, sift together the flour, cake flour, baking soda, baking powder and salt, and then set the mixture aside.
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2
Beat the egg whites and cream of tartar on medium-high speed until they form stiff (but not dry!) peaks. Set aside and beat the egg yolks on medium-high speed until they are thick, ribbony and lemon-yellow (about 6 minutes).
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3
Add the melted butter, sugar and vanilla - mixing to combine (about 30 seconds). Add 1/3 of the dry mixture to the yolk mixture, then add 1/3 of the buttermilk. Alternate the mixtures back and forth, ending with the buttermilk and mixing until the batter just comes together. With a large rubber spatula, gently fold the whipped egg whites into the batter (leave some streaks) without breaking the whites.
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4
Scoop about 1/2 cup batter into each muffin cup. You can fill the cups to the top rims. Bake the muffins for 10 minutes, rotate the pans, then bake for 10-12 more minutes until the tops just begin to brown and are nice and puffed.
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5
While the muffins are baking, you can make the strawberry syrup by bringing the maple syrup to a boil on the stove, then pouring it over the chopped strawberries - stirring well to saturate.
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6
Serve up the muffins topped with the syrup and enjoy!
