Preheat oven to 375 degree F. Line an 8 inch square pan with parchment paper or spray with non-stick spray.
In a mixing bowl, whisk together flours, salt, and baking soda. Set aside.
In a saucepan over very low heat, melt butter and white chocolate chips, stirring very often, until smooth.
Remove from heat and whisk in sugar. It will be thick. Let sit for a few minutes to cool off.
Then whisk in eggs and vanilla, until smooth.
Stir in one half of the dry ingredients, then the other half.
Fold in 1/4 cup almonds and strawberries.
Spread into pan with a spatula, batter will be thick and clunky. Don't be discouraged.
Top with remaining 2 tablespoons almonds.
Bake for 8 minutes at 375 degrees, then turn heat down to 350 degrees F and bake for 22-24 more minutes, until a toothpick stuck in the middle comes out without raw batter .
Let fully cool, at least an hour, better if longer, until slicing. Store in refrigerator in covered container up to four days.