Preheat oven to 350°F. Butter and flour a 9-inch cake pan and line it with parchment paper. Measure and weigh all the ingredients before starting this recipe.
Sift the almond flour to remove the lumps. Add the kosher salt and baking powder to the almond flour and whisk for 30 seconds to combine.
Place the sugar in a large mixing bowl. Zest the lemons directly into the sugar and use your fingers to rub the zest into the sugar. Add the egg yolks, to the sugar mixture, and whisk vigorously until the sugar is dissolved, about 60-90 seconds. Add the almond flour and use a spatula to incorporate into the wet ingredients. The batter will be very stiff.
In a clean bowl, beat the egg whites on medium speed until soft peaks form, about 4 minutes. Incorporate the whipped egg whites in three batches to the almond batter. er. The batter will be stiff, incorporate the egg whites by folding the batter from the bottom of the bowl until the egg whites are fully mixed in and no white streaks remain.
Scrape the batter into the pan into the pan. Use an offset spatula to smooth and even out the batter. Sprinkle the sliced almonds and the turbinado sugar over the cake batter.
Quickly place the strawberries on top of the of the batter. Sprinkle 1 tablespoon of turbinado sugar across the strawberries. Spread the sliced almonds on top of the strawberries and then sprinkle the turbinado sugar over the almond.
Place the cake in the oven and bake for 35-40 minutes until the center of the cake is done. Use a cake skewer to taste for doneness. It is okay if a few crumbs cling to the skewer. The internal temperature should be about 202°F.
Remove the cake from the oven and use a cake spatula to loosen the cake from the sides of the pan and allow it to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and then invert it onto a cake plate.
Allow the cake to completely cool. Serve it with whipped cream or fresh fruit or both.