Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.

In a mixing bowl, stir together the eggs and almond butter. If your almond butter is hard, microwave it for 20 to 30 seconds in the microwave, or until it softens up.

Add the extracts, coconut sugar, sea salt, baking powder, and baking soda and continue stirring until well-combined. Fold in the chopped strawberries.

Transfer the blondie batter to the parchment-lined baking dish and smooth into an even layer. Top with sliced almonds and bake 30 to 40 minutes, or until the edges of the blondies are golden brown and the center is set up (mine took 35).

Turn off the oven and allow blondies to sit another 5 to 10 minutes in the warm oven.

Remove blondies from the oven and allow them to rest 30 minutes before slicing and serving.