Preheat oven to 350 degrees F (175 degrees C). Grease a mini bundt pan thoroughly.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, beat butter and sugar until light and fluffy (about 3-4 minutes).

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Add dry ingredients alternately with milk and sour cream. Mix until just combined.

Pour batter into prepared mini bundt molds (fill about 3/4 full).

Bake for 18-22 minutes, or until a toothpick inserted comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a saucepan, combine sugar and water over medium heat. Do not stir; allow sugar to melt and turn amber in color.

Remove from heat and carefully whisk in butter.

Slowly add warm heavy cream while stirring (mixture will bubble). Add a pinch of salt. Let cool slightly until thickened.

In a cold bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Transfer to a piping bag if desired.

Spoon warm caramel glaze over the cooled bundt cake, letting it drip naturally down the sides.

Pipe whipped vanilla cream on top.

Garnish with fresh strawberries and mint leaves. Lightly dust with powdered sugar.