Cut each strawberry into 4 pieces (lengthwise). Mix 2 tbsp sugar into it, keep aside. 

Prepare a 7” round cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

Sift flour, salt, and baking powder into a bowl.

Add almond meal and coconut flour into this, mix well, and keep aside. 

In a bowl cream the butter and sugar until light and fluffy. 

Add the eggs and vanilla extract into this, whisk well. 

Now add the flour mixture to the butter mixture in 3 batches, whisk well until a thick, lump-free batter forms.

Fold in the strawberries to the batter while reserving some pieces to spread on the top.

Preheat oven to 180 degrees C.

Transfer the batter into the prepared pan. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles.  

Spread the rest of the strawberries (add the strawberry pieces only, no need to add the sugar juice that would come out from the strawberries during the marination) on top.

Sprinkle the almond slivers.

Bake for 60 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.

Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cool completely.

When cooled slice, serve, and enjoy!