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. Beat for 4–5 minutes until the mixture is light, fluffy, and pale in color.

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

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

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 inserted in the center comes out clean.

Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.

In a small bowl, whisk together the powdered sugar, strawberry puree, lemon juice, and a pinch of salt (if using). Adjust the consistency as needed.

Once the cake is fully cooled, pour the glaze generously over the top, letting it drip down the sides. Garnish with extra fresh strawberries if desired. Slice and serve!