Preheat oven to 375°F or 177°C. Grease 8-inch springform pan or parchment lined 8 x 8 baking dish. Parchment should hang over the sides of dish for easy lifting
Line a rimmed baking sheet with parchment. Spread strawberry halves in even layer. Roast in 375°F oven for 30 - 35 minutes until tender and juice is rendered. Watch oven to remove before juice starts to burn. Scrape into bowl and stir in balsamic and salt.
Reduce oven heat to 350°F.
In a large bowl, mix all ingredients except strawberries until well combined.
Pour cake batter into prepared pan. In an even layer, place half of roasted strawberries and juices on top of the batter.
Bake on center rack of oven for 50 to 60 minutes, until top of cake is golden brown and cake feels firm in the center when lightly pressed.
Allow cake to cool before removing from pan. Serve cake with remaining strawberries and a dollop of whipped cream (optional).
Equal parts heavy cream and milk can be substituted for the almond milk.