Preheat your oven to 350°F and grease a 9-inch round cake pan (or 8x8 inch square pan) with butter or cooking spray, making sure to coat the bottom and sides evenly. While the oven preheats, measure out all your ingredients and have them ready—this ensures smooth cooking without scrambling mid-process. I always let my eggs sit on the counter for about 15 minutes before baking; room temperature eggs blend much more smoothly into the butter mixture, creating a lighter, more uniform batter.

In a medium bowl, whisk together the gluten-free flour, baking powder, and salt until evenly combined. This step is crucial—whisking aerates the dry mixture and distributes the baking powder throughout, which helps the cake rise evenly and prevents dense pockets. Set this bowl aside until you're ready to use it.

In a separate large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This process incorporates air into the batter, which helps create lift and a tender crumb. Scrape down the sides of the bowl occasionally to ensure everything is evenly combined.

Add the room temperature eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping the bowl as needed. Once both eggs are incorporated, add the vanilla extract and almond extract, mixing until the batter is smooth and homogeneous. This gradual egg incorporation prevents the batter from breaking or becoming lumpy.

Reduce the mixer speed to low and alternate adding the dry ingredient mixture from Step 2 and the milk, beginning and ending with the dry mixture. Add about one-third of the dry mixture, then half the milk, another third of the dry mixture, the remaining milk, and finally the last third of the dry mixture, mixing on low speed after each addition just until combined. Overmixing gluten-free batters can make them tough, so stop as soon as no streaks of flour remain. I find that with gluten-free flour, being gentle with the mixing really makes a difference in the final texture.

Gently fold the diced strawberries into the batter from Step 5 using a spatula or wooden spoon, being careful not to overmix or crush the berries. Pour the batter into your prepared pan and smooth the top. Place in the preheated 350°F oven and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden brown on top and spring back slightly when gently pressed.

Remove the cake from the oven and let it cool in the pan for 10 minutes—this allows it to set and firm up, making it easier to turn out without breaking. Run a thin knife around the edges to loosen it from the pan, then turn the cake out onto a wire cooling rack to cool completely. Once cooled, frost as desired or serve plain with whipped cream and fresh strawberries.