Preheat the oven to 350°F. Spray a 9 inch springform pan, deep 9 inch cake pan or a square 8 x 8 inch pan with baking spray or butter and flour. Set aside.
Spread almonds on a baking sheet. Toast for 4-6 minutes, then set aside to cool.
To make the batter: In a medium size mixing bowl, use a whisk to sift together flour, 1 cup sugar, baking powder, salt and allspice.
In a separate bowl, whisk together sour cream, butter, eggs, vanilla and almond extract.
Add wet to the dry and mix by hand until fully moistened. Toss sliced strawberries with 1 tsp flour.
Spread ½ batter in pan, arrange ½ strawberries over batter. Spread strawberries with batter and arrange remaining strawberry slices on top. Sprinkle with reserved 1 Tbsp sugar.
Bake for 1 hour OR until a toothpick inserted into the center comes back clean. Check it at 45 minutes and lay foil on top to prevent over browning. Cool in the pan on a baking rack.
To glaze: In a small bowl, whisk together powdered sugar, cream and almond flavoring until smooth. Add additional cream, as needed to thin, if desired. Drizzle over cooled cake and sprinkle with toasted almonds.
Cut into wedges and enjoy. Store leftovers in an airtight container chilled.