In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, vanilla, and almond extract. Fold the Cool Whip into the cream cheese mixture. Gently stir in cake pieces (if you want cake mixed in).
In a separate bowl combine strawberries with sugar until it dissolves (leave out some fresh strawberries to decorate with).
If using fresh strawberries decorate bottom of bowl placing strawberries around the sides. Then layer 1/2 sugared strawberries then 1/2 cake pieces and whip cream mixture. Repeat in the same order ending with whip cream on top then decorate with strawberry slices.
Cover with plastic and chill at least an hour before serving.
Approximately 8 servings of 1/2 cup each