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Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Fold in the sliced almonds and strawberries.
Pour the batter into the prepared cake pan and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack. Once cooled, run a knife around the edges and invert the cake onto a serving plate.