Preheat oven to 350 degrees Fahrenheit.

Beat eggs and sugars on high speed for five minutes. Add oil and mix. Combine flour and baking powder in a separate bowl, then add to mixer and mix to combine. Add orange juice and beat for another two minutes.

Spoon batter into greased muffin tins until three-fourths full. (I used shot-glass silicone molds, available on Amazon, for a prettier presentation.) If you use silicone pans, place them on a sturdy metal pan before placing in the oven.

Lightly tap the pans on the countertop to release air bubbles.

Bake for 25 to 30 minutes, or until a toothpick comes out clean.

Remove the cakes from the pan and let cool on a cooling rack.

For the filling, heat sugar and lemon juice in a small saucepan. Add strawberries and cook until soft, about five to 10 minutes. Dissolve cornstarch in water and add to saucepan. Simmer until thickened, then set aside to cool.

Beat whipped topping in a mixer on high speed until peaks form. Transfer to a piping bag or ziplock bag and snip the corner.

IF USING MUFFIN PANS: Scoop out some cake from the top to form a deep, narrow hole. IF USING SHOT-GLASS MOLDS: Turn them upside down so that you have a hole in the center of each cake.

Fill each cake with a spoonful of strawberry filling.

Pipe whipped cream on top and drizzle with strawberry sauce. (Tip: Instead of store-bought syrup you can use the strawberry sauce hack from the hot apples recipe.)

Garnish with a slice of strawberry and mint leaves.