Heat oven to 325°F. Line 24 mini-muffin cups with paper liners and spray with cooking spray. Beat eggs until pale yellow and fluffy. Add Sugar In The Raw Organic White® and continue beating for 1 minute. Beat in remaining ingredients until well combined.
Divide among mini-muffin cups. Bake 20 to 22 minutes until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove to wire rack; cool completely.
Make Whipped Cream Frosting: Beat butter and cream cheese in large bowl. Add sugar; beat until smooth. Add heavy cream; beat until stiff peaks form. Transfer frosting to a piping bag fitted with a small round tip. Top each brownie with a strawberry, cut-side down. Pipe frosting around the base of the strawberry and a small dot on top.