Preheat your oven to 325°F (163°C). In a mixing bowl, blend the egg whites, water, and vanilla until combined. In another bowl, whisk together the cake mix, flour, sugar, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the sour cream.

Line your muffin tin with paper liners, filling each about 3/4 full with the batter. Bake them for 25 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely before frosting.

In a mixer, cream the butter until fluffy, then add the cream cheese and mix until smooth. Gradually add in the powdered sugar, mixing well. Finally, stir in the vanilla and heavy cream until the frosting reaches a silky consistency.

Crush the Golden Oreos into small pieces and mix them with the strawberry jello powder and melted butter until thoroughly combined.

Using a piping bag, generously frost the cooled cupcakes. Sprinkle the strawberry crunch topping over each cupcake and finish with a sliced strawberry on top.