Sweet Strawberry Petit Fours

Instructions

1. Preheat oven to 350°F. Spray 15x10x1-inch sheet pan with no stick cooking spray. Line with parchment paper and spray again with no stick spray. Set aside. For the Cake, mix all ingredients in large bowl with electric mixer on low speed just until blended. Beat on medium speed 2 minutes. Spread batter evenly onto sheet pan, levelling with spatula as needed. 
2. Bake 18 to 22 minutes or until toothpick inserted in center comes out mostly clean. Cool completely on wire rack.
3. Meanwhile, for the Filling, mix strawberries and Finishing Sugar in small bowl. Set aside until ready to assemble cakes. (Stir before filling cakes)
4. For the Frosting, beat butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners' sugar, beating on low speed after each addition until well blended and smooth. Add milk; mix just until light and fluffy. Transfer about 1 1/2 cups of the frosting to a piping bag. Set aside. 
5. To assemble cakes, use a 2 1/4-inch round biscuit cutter to punch 28 circles from cooled cake. For each mini layer cake, place one cake circle on cutting board. Pipe frosting around top edge of cake. Spoon about 1 tablespoon of the strawberry mixture onto center of cake. Place a second cake circle over top. Frost top and sides of cake using remaining frosting. Sprinkle generously with Finishing Sugar. Repeat with remaining ingredients for a total of 14 mini layer cakes.