Preheat your oven to 350°F.
If making into a cake, grease an 8 x 8 baking dish. If making into cupcakes, line a 12 cup muffin tin with cupcake liners.
Add the bag of freeze dried strawberries to a high speed blender or a food processor. Process until you have a powder and set aside. You should have about ½ cup of strawberry powder.
To the same blender or food processor, add ~1 cup of fresh strawberries and blend/puree until you have a smoothy to slightly chunky puree.
In a medium sized bowl, add the oat flour, almond flour, freeze dried strawberry powder, baking powder, and salt. Mix until combined and set aside.
In a separate bowl, add the cashew butter, pureed strawberries, and honey and mix together.
Next add the eggs, almond milk, vanilla extract, and almond extract and mix well.
Add the dry ingredients to the wet ingredients and mix until just combined.
If making into a cake, pour the batter into the baking dish and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
If making into cupcakes, spoon the batter into the liners. Fill about ¾ full and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before frosting.