Preheat the oven to 180°C.
Place the butter in a saucepan and heat over a medium-high heat until it just starts to brown. Remove from the heat and and strain through a fine sieve into a clean bowl, allowing it to cool to one side.
In a mixing bowl, combine the flour, almonds and sugar until evenly combined. Fold the egg whites into this mixture and then the cooled butter. Chill for at least 30 minutes.
Grease 2 x 12-hole fluted, oval financier moulds. Pour the batter carefully into the moulds and arrange a piece of strawberry in the centre of the batter.
Bake for 12-15 minutes until golden brown at the edges and risen. Remove from the oven and allow to cool in the tins before removing to cool completely on a wire rack. When ready to serve, place in wrappers and arrange on serving plates.