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

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

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed, then mix in the vanilla and optional almond extract.

In another bowl, whisk together flour, baking powder, baking soda, and salt. Alternately add this to the wet mixture with the sour cream in three parts, starting and ending with flour. Mix on low speed until just combined.

Gently fold in the diced strawberries using a rubber spatula. Pour the batter into the prepared loaf pan and smooth the top.

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

While the cake cools, prepare the glaze by whisking together the powdered sugar, strawberry puree, lemon juice, and a pinch of salt. Adjust consistency as needed.

Once the cake is cool, pour the glaze generously over the top and garnish with extra fresh strawberries if desired. Slice and serve.