Preheat the oven to 350° Fahrenheit, then spray a 9x13 inch pan. Lay parchment paper in, press into the corners, and then butter or spray the parchment. First up, dress the strawberries. Hull and slice strawberries (as many as you want!), and add in the sugar and ginger. Ginger is very biting, so if you're not a fan, you can leave it out entirely or just add the tiniest of pinches. Stir to coat strawberries then set aside.

In a large bowl, and using an electric mixer, beat together the butter and sugar until light and fluffy. Add in the eggs, buttermilk, and vanilla and beat to combine. In another, medium, bowl, whisk together the flour, almond meal, baking powder and baking soda. Dump dry ingredients into wet and stir to fully combine.

Pour mixture into the buttered, parchment paper-lined pan, then arrange the strawberries on top (or just toss them in - it'll still taste great!). Spoon the extra strawberry/sugar/ginger syrup that has collected in the bowl over the top of the cake. Bake the cake at 350° for 10 minutes, then lower temp to 325° for about 45 minutes or until completely set (no jiggle).

While the cake is baking, you can make the whipped cream, though this is entirely optional (it's good on it's own as well). Using an electric mixer and a large bowl, beat cream until soft peaks form. Add in powdered sugar, vanilla, and ginger (optional), and continue beating until stiff peaks form or until your desired consistency of cream is achieved.

Let the cake cool slightly before lifting out of the pan and serving. Top with a dollop of whipped cream or start snacking away!