Preheat oven to 325 degrees and grease a 9x5 inch loaf pan.

For the cake: Grind the pistachios in a food processor just until they resemble flour (be careful not to over grind or else you'll need up with nut butter). Add the flour, baking powder, and salt to the food processor and pulse until combined.

In a bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth. With the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about five minutes. Add the eggs, one at a time, beating for thirty seconds after each addition. Occasionally stop and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extract (if using).

With the mixer on low, alternate adding the flour mixture and the milk to the batter in three additions, mixing until just combined, being careful not to overmix.

Pour batter into prepared pan and bake until golden brown and a toothpick comes out of the center clean, 45 to 55 minutes (mine actually took closer to an hour and 10 minutes). Remove cake from pan and transfer to a wire rack to cool.

For the strawberries: Combine the sugar, lavender, and vanilla beans in a mortar and grind with a pestle until the lavender is broken up into fit bits and sugar is fragnant. Hull and slice strawberries in half and combine in a small bowl with the sugar. Let berries sit in sugar for at least 15 minutes to release their juices.

To serve: slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whip cream and devour.