Grease a deep, 20 cm x 30cm baking tray or roasting pan, then line with greaseproof paper. Heat oven to 160 degrees C. Melt the butter in a saucepan, take off the heat and stir in the cream and the vanilla. Mix the flour, almonds, baking powder and ¼ tsp fine salt and set aside for later.
Put the sugar and eggs into a large bowl, and whisk with electric beaters until very thick. Pour in the butter mix, whisk briefly, then add the flour mix and whisk briefly again until even. Stir in the chopped strawberries, then pour the batter into the pan and level the top.
Scatter the sliced strawberries and meringue over the cake, then bake for 40-45 minutes until risen, golden and a knife comes out clean. Cool for approx. 20 minutes in the pan, then transfer the cake to a rack. Cut into squares. Just before serving, dust with a little icing sugar. Enjoy with the rest of the whipped cream.
Recipe courtesy of Julia Weiss, Marketing Manager, London