Cooking down strawberries

1. Add fresh or frozen strawberries to a pot, along with sugar, and splash of fresh or bottled lemon juice.
2. Cook down until the berries are reduced and much of the liquid is cooked out (about 5 minutes for fresh strawberries and 10-15 minutes for frozen).
3. Run through a blender or food processor to make puree. Set aside to cool. 

Baking mini Bundt cakes 

1. Preheat oven to 350°F. Butter and flour well or coat 6-cavity mini Bundt pan with baking spray before setting aside.
2. To a large mixing bowl, add and whisk together your sugar, canola oil, vanilla and almond extracts, and eggs.
3. Add your flour, baking powder, baking soda, and salt to another bowl.
4. Pour and mix your room temperature strawberry puree into the batter. 
5. Add flour mixture to the bowl of wet ingredients, alternating with buttermilk and ending with the flour mixture before dividing and pouring batter evenly into your Bundt pan.
6. Bake for 20-22 minutes or until you insert a toothpick into your cake and it comes out cleanly.
7. Let cake cool in pan about 15 minutes before flipping the pan upside down onto a wire rack for the individual cakes to cool completely.

Strawberry Cream Cheese Icing

1. As your cake cools, gently warm your cream cheese in a medium-sized bowl in the microwave in short, 10-second bursts on low power until it’s runny enough to whisk. Should take 30-45 seconds in total.   
2. Add your vanilla extract, pinch of salt, powdered sugar, and ground freeze dried strawberries to the bowl, whisking until the mixture is slightly thickened but still liquid-y.
3. Drizzle cream cheese glaze onto the 6 mini bundts.
4. If desired, top your mini Bundts with a dusting of ground freeze dried strawberries or fresh strawberry slices.