Preheat oven to 350 F.

Lightly and evenly grease a 8x8" square cake pan with the butter. Add the 2 tablespoons of granulated sugar and rotate pan to evenly coat with sugar. Tap pan over sink to remove any excess sugar. Set aside.

Separate the eggs. Place the yolks in a medium bowl with 1/4 cup of sugar and vanilla. Whisk until smooth.

Using a hand mixer or stand mixer fitted with the whisk attachment, whisk the whites until they form soft peaks. Slowly add in remaining 1/4 cup sugar, in about 1 tablespoon increments. Egg whites should have stiff peaks but not be dry.

In a separate bowl, mix together the almond flour, baking powder, and salt. Stir dry ingredients into the egg yolk mixture and stir until combined--it will be a thick paste. 

Fold the egg whites into the almond paste in 1/2 cup increments. The first addition of whites will be a little challenging to fold in, but keep folding until it is incorporated. Keep folding in 1/2 cup of egg white mixture at a time until they are completely incorporated and there are no lumps of almond paste. The batter should be smooth and fluffy. 

Pour the batter into the cake pan and smooth batter to make sure it's even. Bake for about 25 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. 

While cake is baking, mix together strawberry topping ingredients set aside to allow the berries to macerate. 

After the cake has been removed from the oven, allow to cool for 5 minutes in the pan before inverting onto a cooling rack. Allow to cool completely before slicing into nine slices. 

Using a hand or stand mixer fitted with a whisk attachment, whip heavy whipping cream until you start to see trails in the cream. Add the granulated sugar and whip to stiff peaks. 

Serve each slice of cake with the strawberry mixture then top with whipped cream. Enjoy!