Spray the baking pan or pans liberally with baking spray.

Add the eggs and vanilla to the egg and sugar mixture and whisk to combine.

In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Pour the egg mixture into the large bowl with the flour and cocoa mixture. Stir to combine but don't over mix.

If using the mini cake pans, use a large scoop to divide the batter evenly between all 4 pans. OR spoon the batter into an 8" x 8" baking dish.

Use an offset spatula to spread the batter evenly inside the pans.

Place the pans (or pan) on a baking sheet and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Cool the brownies on a cooling rack for 30 minutes.

Run a paring knife around the sides of each pan and turn the brownies out onto the cooling rack to cool completely.

With a large bowl and hand mixer, (or stand mixer) chill the beaters and bowl for 15-30 minutes before whipping the cream.

Add the heavy cream to the bowl and whip until soft peaks form.

Add the ¼ cup confectioners sugar and the almond extract to the whipped cream. Whip an additional 30 seconds to combine.

Once completely cooled, use a serrated knife to slice the brownies in half evenly.

Spoon a generous amount of the whipped cream onto the bottom slice of the brownie.

Add plenty of sliced fresh strawberries on top of the whipped cream layer.

Top with the remaining layer of brownie and spoon on a dollop of whipped cream to finish.

To finish, sprinkle with confectioners sugar to garnish along with fresh strawberries and mint sprigs if desired.