1. Preheat the oven to 375 degrees F.  Line a 9-inch springform pan with parchment paper on the bottom and spray the sides and bottom of the pan well with cooking spray.
2. Dice the strawberries and toss them in 1 tablespoon of sweetener.  Set the berries to the side.

Prepare the Cake Batter:

1. Combine the eggs and 1/2 cup of the sweetener in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes.
2. Add the yogurt, melted butter and vanilla; beat for another minute.
3. Add the almond flour, vanilla whey, baking powder and salt; mix until just combined.
4. Pour the batter into the springform pan and spread it evenly.  Dollop the diced strawberries over the batter

Bake:

1. Place the cake in the oven and bake for 40-45 minutes or until a toothpick inserted in the middle comes out with only a few crumbs (check the cake at the 20 and 30 minute mark and if the cake is beginning to brown too quickly, loosely cover it with aluminum foil)
2. Remove the cake from the oven and allow it to cool on a cooling rack for 10-15 minutes.  Run a knife along the edge of the springform pan and then release the pan.  Serve the cake warm or at room temperature.