Lightly coat a 9-1/2-inch round cake pan with cooking spray; set aside.
In a large mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Add almond extract; beat on low speed until combined. Gradually add sugar substitute beating on low speed until combined. Fold in almonds. Set aside.
Thoroughly wash the beaters. In a medium mixing bowl beat egg whites on medium speed until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the egg yolk mixture until combined. Fold remaining egg whites into egg yolk mixture. Spoon into prepared pan, spreading evenly.
Bake in a 350 degree F oven about 20 minutes or until puffed and golden and a knife inserted near the center comes out clean. Cut into wedges. Serve warm with strawberries and whipped cream. Makes 8 servings.