Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer for 4–5 minutes until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla and optional almond extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet mixture in three parts, alternating with sour cream, and mix until just combined.

Gently fold in the diced strawberries, pour the batter into the pan, and smooth the top.

Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10–15 minutes before transferring to a wire rack.

In a small bowl, whisk together powdered sugar, strawberry puree, lemon juice, and a pinch of salt until smooth. Adjust consistency as needed.

Once the cake has cooled completely, pour the glaze over the top, allowing it to drip down the sides. Garnish with extra strawberries if desired.