Stir the strawberries and can sugar together and refrigerate, covered, in a bowl for at least an hour. This will allow the juices to be released from the berries and give you some syrup

Heat oven to 350 and line a loaf pan with parchment paper

In a medium sized bowl, whisk together the ground almonds with the baking powder and set aside. In a separate bowl, using a hand mixer, mix together the butter, cream cheese and coconut sugar. Add eggs, one at a time, beating well after each. Add in the ground almonds, a little at a time. Stir in the vanilla

Pour the batter into your parchment lined loaf pan and bake for 55-60 minutes

Let cool in the pan for 20 minutes, then transfer the loaf to a wire rack and cool completely, about 20 minutes more

Slice cake and top with strawberries, fresh fruit syrup and mint