Preheat oven to 350°F (175°C).

Grease and flour a 9x13 inch baking pan or line with parchment paper.

Wash, hull, and finely dice strawberries, patting dry.

Bring eggs, butter, and sour cream to room temperature.

Mix brown sugar and cinnamon in a bowl.

Fold in strawberry jam and finely chopped strawberries. Set aside.

Whisk flour, baking powder, baking soda, and salt in a bowl.

In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes).

Beat in eggs one at a time, then add vanilla and almond extract.

Alternate adding dry ingredients and sour cream, mixing just until combined.

Gently fold in diced strawberries.

Spread half of the batter into the baking pan.

Sprinkle two-thirds of the cinnamon-strawberry mixture over the batter.

Spread remaining batter over the top, then swirl in the rest of the cinnamon mixture.

Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

Cool completely before adding icing.

Blend fresh strawberries into a smooth puree.

Beat cream cheese and butter until fluffy.

Gradually add powdered sugar, then mix in strawberry puree, vanilla, and salt.

Spread icing evenly over the cooled cake.

Create decorative swirls and garnish with fresh strawberries if desired.

Let sit for 30 minutes before serving.