Preheat the oven to 350 degrees Fahrenheit and line a 8-inch springform cake pan with parchment paper. I like to spray the sides of the springform pan with cooking oil to ensure the cake releases easily. If you don't have a springform pan, you can easily use an 8-inch square pan.

Transfer the chopped strawberries and pure maple syrup to a saucepan and heat over medium-high. Bring the mixture to a full boil, then reduce the heat and use a fork to mash the strawberries to your desired consistency. Add in the tapioca flour and sea salt and stir well. Continue cooking until the strawberry filling is thick, about 3 to 5 minutes longer. Set aside until ready to use.

In a mixing bowl, whisk together the eggs, avocado oil, pure maple syrup, almond extract and vanilla extract until well-combined. Note: you can also use a handheld electric mixer, food processor, or a stand mixer for this process and beat on medium speed.

Stir together the almond flour, baking powder, and sea salt in a separate bowl until combined. Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick cake batter forms (it will be thicker than regular cake batter). 

Measure out ¾ cup of the crumb mixture to reserve as the crumb topping. Transfer the rest of the cake batter to the cake pan and spread it into an even layer. 

Pour the strawberry mixture on top of the cake batter and spread it into an even layer.

Use the ¾ cup of reserved cake batter to distribute on top of the strawberry layer - this doesn’t need to look perfect, as it is supposed to have a rustic vibe to it.

Bake the cake in the center of the oven for 40 to 55 minutes, or until the top of the cake is golden brown with a crisp and the cake is cooked through.

Remove the strawberry crumb cake from the oven and allow it to cool completely before releasing it from the cake mold. Slice, serve, and enjoy!