Preheat the oven to 375 degrees F. Lightly oil a muffin or mini-muffin pan or line with paper muffin liners. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zest in a large bowl until pale and fluffy. Beat in the milk and almond extract. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Stir in diced strawberries. Transfer the batter to the prepared pan. Top each with a single strawberry slice. Sprinkle with turbinado sugar if desired. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 15-20 minutes. Transfer to a rack and cool for 5 minutes.
adapted from Almond Citrus Olive Oil Cake by Giada De Laurentiis
Recipe from www.yummymummykitchen.com