Combine almond flour, baking powder and salt in small bowl.
Beat sugar and butter in medium mixer bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in milk and vanilla extract. Gradually beat in almond flour mixture. Gently stir in strawberries.
Spray 9-inch-round cake pan with cooking spray. Spread batter into prepared pan. Sprinkle with almonds.
Bake at 350° F for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Run knife around edge of pan. Invert onto plate; invert again onto serving plate so almonds are on top. Serve garnished with whipped cream and strawberries.
Servings 8 email
1 cup of almond flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of granulated sugar
1/4 cup (1/2 stick) of unsalted butter, softened
2 large eggs
2 tablespoons of milk
1/2 teaspoon of vanilla extract
1/2 cup of chopped fresh strawberries
Nonstick cooking spray
2 tablespoons of sliced almonds
Whipped cream (optional)
Sliced strawberries (optional)