1-First: preheat the oven to 350°F and prepare a 9-inch cake pan by buttering and flouring it, then line the bottom with parchment paper for easy removal.

2-Next, sift the almond flour and whisk it together with the kosher salt and baking powder in a bowl to mix things evenly.

3-In a large bowl, rub the lemon zest into the granulated sugar, then add the egg yolks and whisk vigorously for 60-90 seconds until the mixture lightens.

4-Stir in the almond flour mixture to create a stiff batter that holds together well.

5-In a separate clean bowl, beat the egg whites on medium speed for about 4 minutes until soft peaks form, which gives the cake its light rise.

6-Gently fold the whipped egg whites into the almond batter in three additions until fully combined and the batter flows smoothly.

7-Pour the batter into the prepared pan and smooth the top, then arrange the sliced strawberries in a single layer over it.

8-Sprinkle 1 tablespoon of turbinado sugar over the strawberries, spread the toasted sliced almonds evenly on top, and finish with the remaining turbinado sugar for that crunchy finish.

9-Bake for 35-40 minutes until a skewer inserted comes out mostly clean or the internal temperature reaches about 202°F.

10-Remove from the oven, loosen the cake from the pan sides with a spatula, and let it cool in the pan for 15 minutes before transferring to a rack to cool completely.

11-Serve with whipped cream, fresh fruit, or both to make it even more delightful.