Preheat oven to 325°F (163°C). Generously grease and flour a 9×5-inch loaf pan or a standard bundt pan.
In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3–5 minutes. Scrape down the bowl as needed.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients. Mix on low speed until just combined—do not overmix.
Toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter using a spatula, being careful not to crush them.
2. Bake:
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 60–70 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean. Check around the 60-minute mark to avoid overbaking.
Cool the cake in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.
3. Make the Strawberry Glaze:
Puree fresh or thawed strawberries in a blender or mash by hand until smooth.
In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of the strawberry puree, and vanilla extract until smooth. Add more puree a little at a time until the glaze is thick but pourable.
For a more vibrant pink color, stir in a drop of food coloring if desired.
