In medium sized bowl, combine sweetened condensed milk, lemon juice and almond extract. Blend well. Whip cream until cream forms stiff peaks. Gently fold into sweetened condensed milk mixture. Chill 10 to 15 minutes.

Slice a 1" horizontal layer from top of cake. Carefully lift off and set aside. Measure an inch in from outer edge of cake and an inch from center hole and mark with toothpicks. With sharp knife, cut a pick mark down to within an inch from bottom.

Slowly cut around the entire cake. Start to cut an inch in from center hole and again cut down to within one inch from cake bottom and around entire cake. With fork carefully remove the center cut of cake.

This will leave a hollow shell of cake with inner and outer walls about one inch thick with a base of equal thickness. Tear or cut the removed portion of cake into 1" cubes. Pour 1 1/2 cups of the chilled condensed milk-whipped cream mixture into a medium size bowl.

Stir in cake pieces until well blended. Gently fold in one pint of whole strawberries. Lightly spoon this mixture into the cake shell. Place layer cut for top over filling and press on gently. Use remaining whipped cream mixture to swirl over entire cake.

Place in freezer and chill about two hours or until frosting is firm. At serving time, garnish top and sides of cake with remaining strawberries.