Drain thawed strawberries well; discard juice. Pulse in a food processor until pureed; set aside.
Combine cake mix and next 4 ingredients in a large bowl; beat with a mixer at low speed 30 seconds. Add pureed strawberries; beat at medium speed 2 minutes. Stir in vanilla and almond extracts; pour into a 13 x 9-inch baking pan coated with cooking spray.
Bake at 350° for 28 minutes, or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack.
Spread whipped topping over top of cake. Arrange sliced strawberries on whipped topping, overlapping slightly. Sprinkle almonds over cake.
I will absolutely be making this again. I made it for my Easter dinner dessert and it was a huge hit. I followed the recipe exactly and it turned out perfectly. I was a little unsure of adding the toasted almonds, but truly, it was the perfect compliment to the sweet cake. This is a great, light dessert!
this was an awesome cake !!! people buzzed through this in record time!!! used best of the egg for the whites. made a cream cheese frosting and drizzled some of the leftover strawberry juice over the top, for a cool look. didn't have sliced berries or almonds. this recipe could make some interesting cakes with different jellos and fruit selections.