Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan with baking spray. Line the bottom with parchment paper and lightly grease the parchment paper.

In a small bowl, whisk together the flour, almond flour, baking powder, salt, and baking soda. 

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and honey on medium-high until light and fluffy, about 3-4 minutes. Beat in the greek yogurt and lemon zest until combined. With the mixer on low, add the eggs one at a time, beating well after each one, stopping to scrape down the bowl as needed. Beat in the vanilla and almond extract until just combined.

With the mixer on low, gradually add in the flour mixture, beating just until combined. Pour the batter into the prepared pan, smoothing it into an even layer. Scatter the strawberries over top, lightly pressing them into the batter. Sprinkle the top with sugar.

Bake for 30-35 minutes or until a wooden pick inserted in the center comes out clean. After 20 minutes, scatter over the almonds then place back in oven to finish the baking time. If the almonds start to brown too quickly you can cover with foil. Allow cake to cool in the pan for 10 minutes before carefully transferring to a wire cooling rack.

Serve cake with a dusting of powdered sugar and whipped cream on the side. Enjoy!