Step 1Heat the oven to 325 degrees. Butter the bottom of a 10-inch springform pan. Line with baking parchment cut to fit and butter the paper. Set aside.
Step 2In a blender, grind the almonds to make a fine meal. Set aside.
Step 3Using a mixer or whisk, beat the egg yolks with one-half cup of the sugar until very light and lemon-colored. Beat in 3 tablespoons of the lime juice. Fold in the ground almonds and panko.
Step 4In a clean bowl with clean beaters, whip the egg whites until frothy, then add the cream of tartar and salt. Gradually beat in one-half cup of sugar. Continue beating until stiff peaks form. Gently but thoroughly fold into the almond mixture. Spread into the prepared pan.
Step 5Bake 45 to 55 minutes, until the cake is a rich golden color and the top springs back when touched lightly. Cool on a rack before unmolding and removing the paper. Loosen the edges so the cake will settle evenly as it cools.
Step 6For the sauce, combine the strawberries, the remaining 1 tablespoon sugar and the remaining lime juice in a glass bowl and let stand 30 minutes to an hour. Drain and puree in a blender. Stir in the liqueur. Serve over cake slices, with creme fraiche or whipped cream for garnish.