Step 1

Preheat oven to 350F. Grease the bottom and sides of an 8-inch round cake pan and line the bottom with parchment paper.

Step 2

In a medium-sized bowl, whisk together the almond flour, baking powder and salt.

Step 3

In a separate large bowl, whisk together the eggs, sugar, oil, lemon zest and lemon juice.

Step 4

Add the dry ingredients to the wet mixture and use a spatula to gently stir together until the dry ingredients are incorporated. Be careful not to over mix.

Step 5

Pour the batter into the prepared pan and use an offset spatula to spread it out evenly.

Step 6

Bake for 25-28 minutes, or until a toothpick inserted into the middle comes out clean. The cake will have golden brown edges that pull away from the sides of the pan.

Step 7

Let cool for a few minutes before turning out onto a wire rack to cool completely.

Step 8

To make the whipped topping, place your mixing bowl and beaters in the freezer for 5 minutes. Add the whipping cream and powdered sugar to the chilled bowl and beat together on medium-high until stiff peaks form.

Step 9

Spread over the cooled cake and serve with strawberries.