Preheat the oven to 400 degrees.

Liberally spray two 12 cup muffin pans with the cooking spray.

In a medium bowl, mix the all purpose flour, cake four, baking soda, baking powder, and salt; set aside

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes, set aside.

In another large bowl, beat the egg yolks wit the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

With a large rubber spatula, gently fold the whites into the batter, leaving some streaks. The batter may be prepared to this point up to 2 hours ahead; cover and refrigerate.

Scoop about 1/2 cup of the batter into each muffin cup-you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in amedium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Pop the muffins out of the cups and arrange on a platter. Sprinkle with confections sugar and serve with the syrup.

Freeze in zip-top freezer bag for up to 2 weeks.