Preheat the oven to 350°F. Spray the inside of a 9 x 5-inch loaf pan with non-stick cooking spray.
Chop ½ cup almonds into small pieces. Combine chopped almonds, flour, baking powder, and salt until well blended; set aside.
Cream butter and sugar in the bowl of an electric mixer on medium speed. Add the eggs one at a time, scraping the bowl and beating well after each addition. Beat on high speed for 1 minute after the addition of the final egg.
Add the flour mixture alternating with the orange juice and vanilla. Always start and end with the flour; scrape bowl between additions. Fold in strawberries by hand.
Pour batter into the prepared pan and sprinkle with remaining 1 tbsp. sliced almonds. Bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes. Let cool in the pan 15 minutes (it will still be warm) and turn out onto a wire rack. Let cool completely before serving.
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I made this into Mini Muffins and turned out great. Bake for 20 minutes. Love this recipe and will be making it again.