Wash strawberries, remove hulls, and slice. Beat butter with 1 cup of sugar until pale and fluffy. Add eggs, one at a time, beat well and add vanilla extract and almond emulsion. Mix flour with salt and baking powder in a different bowl, then add 1/3 of flour mixture to butter mixture, alternating with 1/4 cup sour cream. Repeat and end with the last 1/3 of flour mix, beating until just combined. Fold in strawberries.

Spray a spring form cake pan well with cooking spray. Add batter to pan. Top with white chocolate chips, and push them down into batter over the top of cake. Sprinkle remaining 1/4 cup of sugar over top of cake.

Bake at 350 degrees for 35-40 minutes, watching carefully near the end, using a tester to check batter. Remove from oven when just done, do not over bake. Cool cake before removing from pan. Slice into wedges to serve. Cake is best eaten within 1-2 days