Preheat oven to 350°F and butter a 9-inch springform pan.

In a medium bowl, whisk together all-purpose flour, baking powder and kosher salt until combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until pale and fluffy, stopping occasionally to scrape the sides of the bowl.

With mixer on low, add eggs one at a time, beating until combined after each addition.

In a small bowl, combine buttermilk, vanilla and almond extracts.

With the mixer on low speed, alternate adding the flour mixture and buttermilk mixture until everything is incorporated in the mixer bowl. Make sure everything is incorporated, but do not overmix.

Fold the strawberries into batter, being careful to not overmix.

Pour batter into prepared pan and bake for 30 to 35 minutes until golden and a toothpick inserted in center comes out clean.

Let cool in pan for 10 minutes and remove from pan to cool on a wire rack. Sprinkle with sliced almonds and confectioners’ sugar.

Store in an airtight container at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.