Select about a quarter of the smallest strawberries and slice into quarters. Set them aside.

Cut the remaining strawberries in halves or quarters so that they are mostly uniform in size. Place in a medium saucepan. Chop the rhubarb into 3/4-inch pieces, and add to the pot of strawberries. Add the lemon zest and juice, and 3/4 cup of the sugar. Stir to combine, then heat over medium-high heat. Cook, stirring often, until the sugar dissolves. Let it come to a boil and cook at a low boil, stirring frequently, until the liquid reduces. Lower the heat and simmer for an additional 2 minutes, until the rhubarb is very tender. Remove from heat, and fold in the reserved strawberries. Let cool to room temperature, then transfer to a covered container and chill.

Preheat oven to 350℉. Butter and flour an 8-inch round cake pan. Line with a round of parchment. 

If using a stand mixer, attach the paddle attachment, and place the almond paste and remaining 1/4 cup of sugar in the bowl. (If using a handheld mixer, place them in a large mixing bowl.) Cream the almond paste and sugar together in low speed until the almond paste breaks up, then increase the speed to medium for 2 more minutes. Add the butter and mix for an additional 4-5 minutes, until the mixture is very airy and light in color. Add the honey, and beat in one egg at a time. Add the amaretto, sifted flour, and a pinch of salt. Mix until just combined. Scrape the batter into the prepared pan and smooth the top. 

Bake 25 minutes, until golden, and it bounces back when you press it. Place on a wire rack to cool in the pan. When cool, flip the cake out on the rack and remove the parchment. Flip it over once more so that the top of the cake is facing up again. Brush with amaretto, then sprinkle with the toasted almonds. Dust with confectioners’ sugar. Serve with the crème fraȋche and strawberry-rhubarb compote.