2.Heat a large non-stick pan over high heat. Add the almond flour to the fry pan and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer immediately to a large mixing bowl.
3.Add the sugar, flour and salt to the bowl and stir to combine. Add the egg whites and almond extra and stir again. Add the butter and stir well.
4.Divide the batter equally in the cups of a Vida by PADERNO Non Stick Mini Muffin Pan, 24 Cup, filling each cup no more than two-thirds full. Place a slice of strawberry on top of each cake. Place the muffin tin on a baking sheet.
5.Bake for 13 - 15 minutes or until puffed and golden. Let cool for 5 minutes in the pan then pop each cake out and let cool completely on a rack.