Heat your oven to 350ºF. Grease a 12-cup muffin tin with butter or nonstick spray.

Melt the butter in a  small saucepan set over medium heat. Cook several minutes, until the butter foams and turns light brown. Remove from heat and let cool. 

In a large mixing bowl, beat together the sugar, egg whites, almond extract, and  lemon zest until smooth. Slowly mix in the flours and salt, then stir in the browned butter and sliced almonds. 

Spoon the batter into the prepared muffin tin  - each cup should be about half full. Top each financier with 1/2 teaspoon preserved and chopped strawberries. 

Bake 25-20 minutes, or until the edges are browned and the tops are set. 

Enjoy warm or at room temperature.