Preheat oven to 350 F (176 C) and line a baking dish with parchment paper. This recipe will make one 8x8-inch square, one 9-inch circle, or two 6-inch rounds (adjust if altering batch size).
To a large mixing bowl, add strawberry purée, oil, sugar, and vanilla extract. Whisk to combine.
Add almond flour, potato starch, cornstarch, baking powder, and salt to the wet ingredients and mix until fully incorporated with no lumps remaining. The texture should be thick, like cornbread batter.
Pour the batter into your prepared baking dish, spread into an even layer, and bake on the center rack for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The center of the cake should be firm but springy when touched and the edges slightly golden brown.
Let your cake cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.