Preheat oven to 180C. Line a cupcake tray.
Sift all of the dry cupcake ingredients in a large bowl.
Puree the strawberries with a whizz stick or food processor. Add all wet cupcake ingredients to a medium bowl and mix until combined.
Add the wet ingredients to the dry ingredients and mix until combined. Divide mixture into cupcake liners.
Bake cupcakes for 20-25 minutes or until a skewer can be inserted into one and comes out clean. Remove cupcakes from the oven and cool.
Optional: for the chia jam, puree the strawberries with a whizz stick or food processor. Mix in the chia seeds and set aside. When the jam has thickened, add a dollop of chia jam on each cupcake.
For the frosting, drain the cashews and blend in a high-powered blender with the cream and agar until smooth.
Add frosting to a saucepan, bring to a gentle simmer, remove then refrigerate. (This step is to activate the agar agar.)
When the frosting has firmed up, remove from the fridge and blend again.
When the cupcakes have entirely cooled down, add the frosting into a piping bag with a star nozzle and pipe onto cupcakes. Decorate with sliced strawberries and enjoy!