Preheat the Oven: Set your oven to 170°C (338°F) and line a baking tray with baking paper.

Sift Dry Ingredients: In a bowl, sift together all-purpose flour, cocoa powder, salt, and vanilla powder.

Cream Butter and Sugar: Beat together the unsalted butter and sugar until fluffy and light in color (3-5 minutes).

Add Eggs: Mix in the large eggs one at a time until fully incorporated.

Prepare Red Batter: Combine 2 tablespoons of the batter with red food coloring and 1 tablespoon of buttermilk in a small bowl; set aside.

Combine Mixtures: Gradually mix the sifted dry ingredients into the butter-sugar mixture alternating with the buttermilk until just combined.

Spread and Bake: Pour the batter into the tray and bake for approximately 20 minutes, or until a toothpick comes out clean.

Cool on Rack: Allow the cakes to cool completely on a wire rack.

Make the Cream Base: Beat together the softened cow’s butter and powdered sugar until smooth.

Mix Cream Cheese and Mascarpone: Blend the cream cheese and mascarpone until creamy and well combined.

Combine Cream Mixtures: Gently fold the butter mixture into the cream cheese mixture and transfer to a piping bag.

Cut Out Circles: Cut out 16 circles (7 cm in diameter) from the cooled cakes.

Pipe Cream Filling: Pipe cream onto 8 cake circles, and top with the remaining circles. Add another dollop of cream on top.

Chill in the Fridge: Refrigerate the assembled cakes for several hours.

Bring to Room Temperature: Let the cakes sit at room temperature for about 15 minutes before serving.

Garnish: Adorn each mini cake with fresh strawberries and mint leaves.