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Preheat the oven to 180C or 160C Fan. Grease and line a 23cm loose-bottomed tin with olive oil.
Beat together eggs and sugar until light and fluffy. Sift and fold in the flour, then pour into the prepared tin and bake for 12 to 15 minutes.
Quarter most of the strawberries, reserve one for later, and place them in a bowl. Grate in the remaining strawberry, toss everything together and set aside.
Prepare the jelly according to packet instructions and place in the fridge to set.
Once the jelly and sponge are cold, scatter the strawberries on the sponge, then pour over the jelly and place in the fridge for an hour to set.
Toast the flaked almonds in a dry pan until golden. Whip the cream to soft peaks, fold in the custard, then top the traybake squares with the custard cream, flaked almonds, and remaining strawberries.