In medium sized bowl, combine sweetened condensed milk, lemon juice, almond extract, and Cool Whip. Chill 10 to 15 minutes. This will be used for two things 1- to help fill the cake and 2 - the frosting to go on top of the cake.
Using a serrated cake or bread knife, cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. (You're creating a tunnel in the middle of the cake.) Using your fingers or fork, carefully hollow out the cake between the two cuts, leaving the empty "tunnel". Be careful not to remove bottom of cake. Tear or cut the removed portion of cake into 1" cubes. and set in medium bowl.
Pour 1/3 (about 1 1/2 C) of the chilled condensed milk-whipped cream mixture into the bowl with the cake pieces. Stir until well blended. Gently fold in strawberries. Lightly spoon this mixture into the tunnel you created earlier in the cake. Place layer cut for top over filling and press on gently. Then add mixture into the center "O" or hole of the cake.
Use remaining whipped cream mixture to swirl over entire cake. Then you can add sliced almonds around bottom 1/3 of the cake and top with a few sliced strawberries and almonds.
