In a medium-sized bowl, whisk together the flax, almond milk, and applesauce.
In a small bowl, whisk together the buckwheat flour, baking powder, sweetener, and salt. Scoop the batter into the cupcake molds and microwave for ~4 minutes and 30 seconds, or until surface of the cakes spring back when tapped. Remove cupcakes from the molds and let cool.
Slice the strawberries.
Slice each cupcake into 3 rounds. Place the first round down, top with whipped cream and strawberry slices. Repeat with the next cake round. Serve and enjoy!