Preheat oven to 340 degrees F (170 degrees C).
Mix the Cake Flour (180 gram), Baking Powder (1 1/2 teaspoon), and Salt (1 pinch) with a whisk.
In a separate bowl, beat together the Maple Syrup (75 gram), Soy Milk (105 gram), and Vegetable Oil (60 gram) with a whisk until thoroughly combined.
Combine the dry and wet ingredients with a whisk to form the muffin batter base.
Add the Shredded Cheese (50 gram) and Fresh Strawberry (5), diced. Fold into the muffin batter with a spatula.
Scoop a ladle of the muffin base into each of the muffin cups. Using an ice cream scooper will make it easier to get even portions, and creates less mess!
Top with Fresh Strawberry (2), quartered, and sprinkle on a bit more shredded cheese.
Bake for 25 minutes.