Pre-heat the oven to 350 degrees Fahrenheit. Prepare a mini bundt cake pan (mine had 6 molds) with light oil and sprinkle with flour.
Using an electric mixer, cream the eggs, avocado, and sugar together until the avocado is broken down into very small chunks, about 2-3 minutes on medium speed. Add the vanilla.
In a separate smaller mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add the flour mix to the electric mixing bowl and continue to mix until consistency is smooth and creamy, another 2-3 minutes on medium speed. Stop to scrape the sides and bottom if necessary.
Pour the cake batter into the divided cake molds, filling each a little over 3/4 of the way full. Bake for 18-20 minutes or until an inserted toothpick comes out clean.
Let the cakes cool for about 15-20 minutes before taking them out of the pan molds. Top with fresh whipped cream and strawberries.