1 (18 oz.) pkg. yellow cake mix
1 (14 oz.) can sweetened condensed milk
1 (10 oz.) pkg. frozen strawberry halves in syrup, thawed
1 (19 oz.) jar strawberry ice cream topping
1 (8 oz.) Cool Whip
Slivered almonds

Prepare cake mix according to package directions, adding 1 teaspoon almond extract. Bake in 9 x 13-inch pan. Cool. Poke holes in the cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes. Combine thawed strawberries and syrup with ice cream topping, and mix well. Spoon evenly over cake and into holes. Spread Cool Whip over strawberries. Sprinkle with slivered almonds. Chill.