1. In a chilled metal bowl, beat the whipping cream with sugar until form peaks form. Cover and refrigerate until its time to assemble the cakes.
2. Preheat oven to 350 degrees F. and grease a mini bundt pan or one regular bundt pan.
3. In a medium bowl, sift together pastry flour, baking powder, and salt. Set aside.
4. In the bowl of your stand mixer, beat together butter and sugar. Add vanilla, eggs and strawberry jam until a smooth batter forms.
5. Add the dry ingredients to the wet ingredients, alternating with 1 cup of milk. Be sure the mix the batter well between each addition.
6. Divide the batter between the mini bundt molds.
7. Bake for about 20 minutes or until the cake tester comes out clean.
8. Let the cakes cool before transferring over to a sheet pan.

Assembly:

1. Slice each bundt in half, horizontally. Layer the strawberry slices, then a generous dollop of whipped cream. Top each off with the tops of the bundts. Garnish with extra whipped cream, strawberry slices and a dusting of confectioner's sugar if desired.