Preheat oven to 350 degrees.
Butter a 9-inch diameter cake pan with 2-inch-high sides.
Line the pan with a piece of parchment paper cut to fit and butter and flour the paper.
Pulse the sugar and almond paste together in a food processor until they are finely blended. Toss in butter, zest and vanilla and pulse again until smooth.
Turn on the processor and add the eggs one at a time.
Remove the lid and add the flour, baking powder and salt and pulse a few more times just until blended.
Scrape the batter into the prepared pan and smooth the top.
Bake the cake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes.
While the cake is baking, combine the strawberries, honey and balsamic. Set aside until ready to serve. (You can store this mixture, covered, in the refrigerator.)
Cool the pan on a rack for about 30 minutes, then loosen the sides with a knife, invert it onto a serving plate and peel off the parchment.
To serve, top each slice of cake with a scoop of berries and their juices. Dust with powdered sugar, (optional).