Line a rimmed baking tray with grease proof paper and add strawberries, maple syrup and 1 tablespoon olive oil. Toss to combine and add to the preheated oven. Roast for about 15 minutes or until the berries are soft and have released their juices.
Remove from the oven and lower the temperature to 175c.
Line an 20cm x 20cm pan with grease proof paper and set aside.
In a large mixing bowl whisk together flour, fresh thyme leaves, baking powder, salt and baking powder, set aside.
In a medium sized mixing bowl add eggs, lemon zest, vanilla yogurt, brown sugar, 1/3 cup olive oil and vanilla bean paste. Whisk together until smooth.
Add the wet ingredients to the flour mixture and stir to combine.
Add the batter to the prepared pan. Top the batter with roasted strawberries, including the juices, and sliced almonds.
Bake for about 30 minutes or until the cake is fully baked and springs back when touched. You can also test the cake by putting a toothpick into the middle of the cake if it comes out clean the cake is fully cooked.