To make the cake: 

1. Preheat the oven to 350ºF.  Lightly grease a 9-inch springform pan. Insert a parchment circle into the bottom and lightly grease that too. 
2. Using a stand mixer or large bowl with hand beaters, beat the egg whites until stiff peaks form. 
3. In another large bowl, whisk the egg yolks with the sugar, lemon juice, and vanilla. 
4. Stir in the almond flour and a pinch of salt. 
5. Once the egg whites are beaten, stir in about 1/4 of them to the almond mixture. Once well mixed, gently fold in the rest, doing your best to not over mix. 
6. Pour into the prepared pan and bake for about 25 minutes, or until it’s golden brown, and bounces back when you lightly push it in the center. 
7. Allow to cool, and run a sharp knife around the perimeter of the cake before removing the sides of the pan. 

For the strawberries, whipped cream, and assembly:

1. While the cake is baking, toss the strawberries with the sugar and a pinch of salt. Set aside for up to two hours. Refrigerate if allowing them to sit longer. 
2. When the cake is close to cool, whip the cream with the vanilla and a little maple syrup or sugar, if desired
3. Once the cake is fully cooled, remove it from the pan by running a knife along the perimeter and carefully releasing the sides of the pan. 
4. Place the cake on a serving plate and top with strawberries and their juices, and whipped cream.