Slice the strawberries and set them aside in a single layer so they dry out a little before placing them on top of the batter.
Zest the lemon directly into the sugar and use your fingers to rub zest into sugar
Whisk the egg yolks and sugar together until mixture is runny, about 90 seconds.
Add the almond flour and mix it in until thoroughly combined. Batter will be stiff.
Add the whipped egg whites in 3 batches and gently fold into batter until combined. The batter will go from stiff to runny.
Pour the batter into the prepared springform pan.
Top the batter with strawberries, toasted almonds, and turbinado sugar. Bake at 350 degrees F.
Place the cake on a cake platter. Let it cool completely, before sprinkling with powdered sugar.
Serve with fresh strawberries and whipped cream.