For the Cupcakes:

1. Adjust your toaster oven’s baking rack to the bottom position and preheat to 350°F.  
2. Line a 6-cup muffin tin with cupcakes liners.
3. Whisk together the flour, baking powder, baking soda and salt in a small bowl.
4. In a medium bowl whisk together the olive oil, sugar, egg, milk, vanilla, lemon zest and juice until well combined.  
5. Gently fold the flour mixture into the wet ingredients.  Mix just until combined and no large lumps remain.    
6. Divide the batter evenly among the prepared liners, filling each about 1/2 full.
7. Bake until a toothpick inserted in the center of a cupcake comes out clean or with a few small crumbs attached.  About 13 to 15 minutes.  
8. Transfer cupcakes to a wire rack and cool completely.  

For the Filling:

1. Combine the preserves and chopped strawberries in a small bowl and lightly mash with a fork.   
2. For The Whipped Cream:
3. In a medium bowl, whip the cream with a whisk or an electric hand-mixer until peaks begin to form.  
4. Add the honey and vanilla and whip until stiff peaks form.

To Assemble Cupcakes:

1. Gently scoop out a little of the center of each cupcake using a melon baller or spoon.
2. Divide strawberry filling evenly among cupcakes.  
3. Generously top with whipped cream and a sprinkle of fresh lemon zest if desired.