Preheat oven to 350°.
Butter and flour a 10” tube or fluted Bundt pan
With electric mixer, beat butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add extracts and mix well.
In a separate bowl, whisk the flour with salt and baking powder.
On low speed, add flour mixture in batches, alternating with the milk, until all ingredients are used. Mix well.
Grind the almonds in a food processor until very fine. Add ground almonds to batter and blend well.
Scrape batter into prepared pan and smooth top, so that cake is even.
Bake on middle rack of oven for about 55 mins., or until toothpick comes out clean.
Cake should be golden brown on top.
Remove cake from oven and let stand 10 mins.
Turn cake out of pan on to wire rack or plate to cool completely.
Wash and slice the strawberries into a bowl. If not super sweet, add a little sugar. Let stand at room temperature for at least 30 minutes.
Makes 16-20 cake slices.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines