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Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm square loose-bottomed tin with a little olive oil.
Crack the eggs into a bowl, add 125g sugar and beat together for 5 mins until very light and fluffy.
Sift and fold in the flour until combined. Pour into the prepared tin and bake for 12-15 mins or until a skewer inserted comes out clean. Leave to cool.
Wash, hull and quarter the strawberries, reserving one for later, then place in a bowl. Grate in the remaining strawberry, then toss everything together and set aside.
Prepare the strawberry jelly according to packet instructions and place in the fridge to cool.
Once the jelly and sponge are cold, scatter the strawberries over the sponge, then pour over the jelly and place in the fridge for 1 hr, or until set.
Toast the flaked almonds in a small, dry pan until golden – keep an eye on them, as they will burn!
In a large bowl, whip the cream to soft peaks, then fold in the custard.
Cut the traybake into squares and serve topped with the custardy cream, flaked almonds, and remaining strawberries.