Make the strawberry puree:

1. Add the chopped strawberries to a medium-sized pot. Cover and heat over medium heat for about 5 minutes, or until the strawberries start to simmer and release their juices.
2. Reduce the heat to low and leave uncovered, stirring frequently to ensure the strawberries don’t burn. You don’t want the strawberry mixture to boil, just lightly simmer. The strawberries will soften and then the mixture will start to thicken. You’ll want to keep simmering until the mixture is reduced by about half. This will take about 20-30 minutes.
3. Let the mixture cool slightly and then use an immersion blender or stand blender to puree the mixture.
4. Set aside 1/3 cup to cool. It will be added to the cake batter. Refrigerate the rest for the frosting.

Make the cake:

1. Preheat oven to 350F. Grease an 8×2 inch round cake pan with non-stick cooking spray and line the bottom with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, baking powder and salt.
3. In a separate large bowl, whisk together the eggs, strawberry puree, cane sugar, oil and vanilla.
4. Use a spatula to stir the dry ingredients into the wet mixture. Be careful not to over mix. The batter will be thick.
5. Pour the batter into the prepared pan and use an offset spatula to spread it out evenly.
6. Bake for 25-27 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

7. Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

Make the buttercream:

1. Using an electric mixer, beat together the butter, powdered sugar and vanilla. Start low so the sugar doesn’t fly everywhere and then increase the speed to medium-high.
2. Beat together for 3-5 minutes until the frosting is creamy and fluffy, stopping to scrape down the sides of the bowl as necessary. The buttercream will be thick but keep beating it together. It will get creamier as you go and will thin out once the puree is added.
3. Once the sugar and butter are fully creamed together, mix in the strawberry puree until it is evenly dispersed throughout the frosting.
4. Spread the buttercream over the fully cooled cake. Serve with extra strawberries, if desired.