STRAWBERRY AND ALMOND HEART CAKE

250g unsalted butter, softened • 2 x 90g packs Urban Fruit Strawberries, roughly chopped • 175g self-raising flour, sifted, plus 1 tbsp extra for dusting • 300g golden caster sugar, plus 1 tbsp for the syrup • 5 large British Blacktail Free Range Eggs, at room temperature • 100g ground almonds, sifted • 10 whole cardamom pods, seeds finely ground • 1/4 tsp salt • 75g flaked almonds • 1 large orange, zest of all, 6 tbsp juice