Preheat your oven to 350 degrees F. Grease and lightly flour a 9x13-inch glass pan. Set it aside.

In a large bowl, combine diced strawberries and 1/4 cup granulated sugar. Let the strawberries sit to create syrup.

For the whipped cream frosting, beat 1 cup of heavy whipping cream, 1/4 cup powdered sugar, and vanilla extract in a medium bowl until stiff peaks form. Set it aside.

In a separate bowl, mix cream cheese and the remaining powdered sugar until light and fluffy. Fold in the whipped cream mixture and chill.

In a large bowl, whisk together flour, baking powder, salt, and 1 cup granulated sugar.

Make a well in the center and add butter and sour cream. Mix well, then add eggs, 1/2 cup heavy whipping cream, almond milk, and water, mixing until combined.

Gradually add the flour mixture until blended. Stir in almond and vanilla extracts.

Pour the batter into the prepared pan and bake for about 35 minutes or until a toothpick comes out clean. Allow the cake to cool.

Spread the whipped cream over the cooled cake and top with diced strawberries.

Chill for 30 minutes, slice, and serve. Garnish with mint if desired.