Prep: 20 minutes; Stand: 30 minutes; Bake: 12 minutes; Cool: 20 minutes
Rinse strawberries; drain but don't completely dry. Combine with sugar and almond extract in a medium bowl. Let stand, stirring occasionally, 30 minutes or until sugar dissolves and syrup forms.
Combine cream, powdered sugar, and vanilla extract in a large bowl; beat at medium speed with an electric mixer until soft peaks form. Set aside.
Cut Sweet Cakes in half horizontally. Spoon half of strawberries and syrup evenly over cake bottoms. Top each with 3/4 cup ice cream and cake tops. Spoon remaining strawberries and syrup over biscuits; dollop with sweetened whipped cream.