Preheat your oven to 350 degrees, and generously grease an 8 inch cake pan. For easier removal, line the pan with parchment paper.

In a large bowl, whisk together the sugar, melted butter, and canola oil until combined. Stir in the egg and vanilla extract until just combined. In a medium bowl, stir together the flour, almond flour, salt, baking powder, and baking soda. Add the flour mixture and the buttermilk to the sugar mixture in alternating batches, stirring well between each addition, until all of the dry and wet ingredients have been stirred in.

Spread the batter evenly into your prepared cake pan. Top the cake batter with an even layer of sliced strawberries- you should use all the strawberries here even if it seems like a lot! Generously sprinkle the top with the demerara sugar. Bake for 45-50 minutes, or until a cake tester comes out clean. Cool the cake completely in the cake pan before removing and slicing to serve. Enjoy!