Prepare the Cakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour six mini bundt cake pans or use a non-stick bundt pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add Wet Ingredients: Mix in the sour cream and strawberry puree, combining until smooth.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until incorporated.
7. Fill the Pans: Divide the batter evenly among the mini bundt cake pans, filling each about ¾ full.
8. Bake the Cakes: Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Strawberry Glaze:

9. Make the Glaze: In a small bowl, whisk together the powdered sugar, strawberry puree, and milk. Adjust the milk to get a smooth, pourable consistency.
10. Glaze the Cakes: Once the cakes are completely cooled, drizzle the glaze over each mini bundt cake, letting it drip down the sides.

Serve and Garnish:

11. Garnish: Garnish each cake with fresh strawberry slices and a sprig of mint for a beautiful presentation.
12. Serve: Serve the mini bundt cakes chilled or at room temperature. Enjoy!