Preheat oven to 325F.
Grease 6 mini Bundt Cake pans (2-cup capacity) with non-stick spray and dust with flour; tap out any excess and set aside. You can also use a cupcake/muffin tin, or TWO 6-cup capacity Bundt pans.
In the bowl of your electric mixer, cream the butter on high for 1 minute.
Add the sugar and continue to beat until creamy, about 5 minutes. Mixture should be pale yellow and fluffy.
Add the eggs, one at a time, and mix until combined.
Set mixer on low and slowly add in the flour, about 1/2 cup at a time; add baking soda, and salt and continue to mix until thoroughly incorporated.
Add sour cream, oil, and vanilla and just mix until combined.
Separate the batter in 3 medium bowls; set 1 bowl aside.
Whisk cocoa powder into one of the bowls.
Stir the melted strawberry jam to the other bowl; add strawberry extract and food coloring and continue to stir until well combined.
Place alternating tablespoons of all 3 batters into each previously prepared pan; fill until each cake pan is 2/3 full. Do not overfill.
Bake for 24 to 28 minutes, or until a toothpick inserted in the center of a cakelette comes out mostly clean, but still moist.
Remove from oven and let cool for 10 minutes in the pan.
Carefully invert the cakelettes onto a cooling rack.
Cool cakes before dusting with powdered sugar.