Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat the eggs, then add the milk, oil, vanilla extract, and almond extract (if using). Mix well.

Gradually add the wet ingredients to the dry ingredients, mixing on low speed just until combined. Be careful not to overmix.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

While the cake is cooling, prepare the strawberry glaze: In a medium saucepan, combine 1 cup of the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Mash the strawberries slightly with a potato masher or fork.

Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 3-5 minutes.

Remove from heat and strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Let cool for 10 minutes.

Whisk the powdered sugar into the strawberry mixture until smooth. Add a drop or two of red food coloring if you want a deeper pink color.

Place the cooled cake on a serving plate. Pour the glaze over the cake, allowing it to drip down the sides.

Arrange the remaining sliced strawberries on top of the cake before the glaze sets completely.

Allow the glaze to set for at least 30 minutes before serving.