The opposite is more likely. Pastry/cake flour has low protein content. That's a big contributor to the delicate items made with it. More protein content than that is what Americans call all-purpose flour. Of course it's better for less delicate items, like muffins, where a balance of tenderness and stability are beneficial. More protein than that is bread flour (though it's not produced from soft wheat like pastry flour), and higher still is high-gluten flour.

Ultimately, then, if there's less soft white wheat flour available, we're not apt to get new products from the harvested wheat. We may, though, get new products from alternative baking approaches people determine to replace the pastry flour if there's ample shortage and/or excessively high cost for that flour.