In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Whisk together flour, ground almonds, baking powder, cinnamon, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the dough in half. Wrap each half in plastic wrap and chill for at least 1 hour.
In a medium saucepan, combine the strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften slightly. Set aside to cool.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan
Roll out one-half of the chilled dough on a lightly floured surface until about 1/4-inch thick. Fit the dough into the prepared springform pan, pressing it up the sides.
Spread the cooled strawberry filling evenly over the dough base.
Roll out the remaining dough and cut it into strips. Create a lattice pattern over the strawberry filling.
Bake the cake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
Let the cake cool completely in the pan before removing the sides. Dust with powdered sugar and enjoy!