Pre-heat oven to 170°Celsius.
Measure the almond flakes and toast them in the oven for 5 minutes. Remove and set a side.
In a medium bowl, cream the butter, sugar and salt until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, measure the flour, almond flour and baking powder and mix with a whisk to combine the ingredients.
Fold the flour into the creamed mixture.
Add in vanilla essence.
Pour the batter into a prepared 8 inches round cake tin.
Drop half teaspoons of strawberry filling all over the cake top. Use a skewer or toothpick to swirl the filling with the cake batter.
Sprinkle the toasted almond flakes all over the top of the cake.
Bake the cake at 170°Celsius for about 35 to 40 minutes. Test with a skewer before removing the cake from the oven.
Let the cake cool in the tin for a few minutes before turning out onto a wire rack to cool completely before serving.