For the Cake:

1. Preheat oven: Preheat the oven to 350°F (175°C). Lightly coat the bottom and sides of a 12-cup brownie pan or a 9×13-inch baking pan. Set aside.

2. Cream the butter: Beat the softened butter for 2 minutes with an electric mixer until creamy. Add sugar and mix again for another 2 minutes.

3. Add eggs and vanilla: Add eggs, one at a time, mixing after each addition. Add vanilla extract and mix.

4. Combine dry ingredients: Mix half of the dry ingredients (gluten-free flour, salt, and baking powder) into the wet ingredients, then add the remaining dry ingredients and mix.

5. Add almond milk: Add almond milk and mix until just combined. The batter will be thick.

6. Bake the cakes: Divide the batter evenly into the brownie pan using a 2-inch cookie scoop, or pour into a 9×13-inch pan. Bake the mini cakes for 21-27 minutes, or the sheet cake for 25-33 minutes, until a toothpick inserted comes out clean.

7. Cool: Remove from the oven and place on a wire rack to cool completely.

For the Strawberry Whipped Cream:

1. Beat the cream: In a stand mixer, beat the cold heavy cream, powdered sugar, and strawberry emulsion on high until soft peaks form.

2. Add cornstarch: Add cornstarch and beat again for 20 seconds, being careful not to overmix.

Assemble:

1. Frost the cakes: Pipe or spread the strawberry whipped cream onto the mini cakes or frost the 9×13-inch cake evenly.

2. Prepare the strawberries: Rinse and hull the strawberries, then slice them in half lengthwise.

3. Garnish: Place half a strawberry on a toothpick with a fresh mint leaf and place it on top of each mini cake. For the sheet cake, arrange the strawberry halves evenly on top.