Preheat oven to 325° Fahrenheit. Grease a 9-inch circular pan.

In a large bowl, beat together butter and sugar until soft and fluffy (about 4-5 minutes)

Add eggs, one at a time, until fully combined. Add in vanilla extract.

In a separate medium bowl, sift together cake flour, almond flour, baking powder, and salt. Set aside. Measure out milk and set aside.

Alternate adding the flour and milk into the butter mixture. Add about 1/3 of each at a time and let combine. Do not overmix.

Transfer to the prepared pan. Bake for 30 minutes. Cover with tin foil and bake for another 15-20 minutes, or until a toothpick comes cleanly out of the center. Let cool completely in pan before removing.

Using a 7-inch cutter, cut out 6 circles. Set circles aside and remove scraps.

Remove the heads of the strawberries and arrange them on the top of each cake.

In a large bowl, whisk together cream cheese and sugar until light and fluffy (about 4-5 minutes). Slowly add in heavy whipping cream and whisk until the desired consistency is reached. Should be near stiff peaks. More cream can be used for a thinner frosting.

Spoon frosting into a piping bag with a star shaped nozzle. Decorate around the strawberries on the top of each mini cake.

Enjoy!