✓ Preheat oven to 350°F / 175°C and position a rack in the middle of the oven.

✓ Mix flour and cornstarch in a bowl; set aside.

✓ Beat butter and oil together until pale and creamy, about 2 minutes.

✓ Gradually add sugar, continuing to beat until smooth and glossy.

✓ Whisk eggs in a separate cup, then pour into the butter mixture; beat until just incorporated.

✓ Stir vanilla extract and strawberry puree into the batter; color should turn soft pink.

✓ Combine buttermilk with the dry flour mixture, stirring gently until no streaks remain.

✓ Fold wet and dry portions together with a spatula until just mixed.

✓ Cover the bowl with plastic wrap and chill for 15 minutes.

✓ Grease a mini cake pan or line with silicone liners.

✓ Spoon batter into each cavity, filling to about ¾ full.

✓ Bake for 12‑14 minutes, or until edges turn light golden brown and a toothpick near the center comes out clean.

✓ Remove pan from oven and let cakes rest in the pan for 5 minutes.

✓ Transfer cakes to a wire rack to cool completely.

✓ In a chilled mixing bowl, whip heavy cream on medium speed until soft peaks form.

✓ Add powdered sugar, strawberry Jell-O powder, and extra strawberry puree; continue whipping until stiff peaks develop.

✓ Using a small offset spatula, pipe or spread a generous dollop of frosting onto the top of each cooled cake.

✓ Garnish with a tiny fresh strawberry slice or a mint leaf if desired.

✓ Arrange mini strawberry cakes on a serving platter.

✓ Serve at room temperature or keep refrigerated for up to 2 days.