Prep the pan and oven. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment and lightly grease the sides. This cake is tender, so proper lining helps it release cleanly.

Mix dry ingredients. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt, and granulated sweetener until no clumps remain.

Combine wet ingredients. In a separate bowl, whisk the eggs, melted butter, almond milk, vanilla, and lemon zest. Make sure the butter isn’t hot, or it can scramble the eggs.

Make the batter. Pour the wet mixture into the dry ingredients. Stir with a spatula until smooth and thick. The batter will be dense but spreadable—this is normal for almond flour cakes.

Layer the strawberries. Spread half the batter into the prepared pan. Add half the sliced strawberries in an even layer. Spoon the remaining batter on top and gently spread. Press the remaining strawberries into the surface and sprinkle with sliced almonds.

Bake. Bake for 30–38 minutes, or until the edges are golden, the top is set, and a toothpick in the center comes out mostly clean with a few moist crumbs.

Cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Cool fully before slicing so it sets and holds together.

Finish and serve. Dust with powdered sweetener if you like. Slice and enjoy on its own, or add a dollop of lightly sweetened whipped cream.