• Preheat oven to 350 degrees. Line two cake pans that have been greased or lined with parchment paper. You can use 8-inch pans for a thicker cake or 9-inch for a slighter thinner cake.

For the cake:

• Mix the cake mix, sour cream, eggs, vanilla pudding mix, oil, water, and almond extract until well combined. Pour the batter into the prepared cake pans.
• Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

For the Almond Glaze:

• Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

For the Strawberries and Cream Topping:

• Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer. This cake is pretty sweet so you may not want to sweeten it too much. Wash, dry and slice the strawberries and set aside.

To assemble:

• Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. We like it chilled!