Preheat the oven to 325°F. Lightly grease a 10-inch bundt pan with cooking spray, then dust it evenly with flour. Set aside.

In a large bowl, sift the all-purpose flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream together the unsalted butter and the granulated sugar on low speed for about 3-5 minutes, until light and fluffy.

Mix in the sour cream on low speed, just until combined, scraping the sides of the bowl as needed.

Stir in the vanilla extract, lemon zest, and almond extract.

In a separate bowl, whisk together 6 large eggs until just combined.

Gradually add the sifted dry ingredients to the wet mixture, alternating with the eggs, mixing until fully incorporated and the batter is light and whipped. Be sure to scrape down the sides of the bowl.

Spoon the batter evenly into the prepared bundt pan and tap the pan on the counter to remove any air bubbles.

Bake on the middle rack for 1 hour 10-20 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Every oven is different so start after you get to the 1 and 5 minutes mark, test your cake to see if it's done. Don't over bake or your cake will be a bit dry. If you are using a thermometer to check doneness, the internal temperature of the cake should read 210F.

Allow the cake to cool in the pan for about 2 minutes. Then, carefully remove the cake from the pan and let it cool completely on a wire rack. You don't want the cake to sit too long in the cooking pan as it will get soggy and the crispy outer shell will be ruined.

While your cake is cooling, make the strawberry compote. Place the quartered strawberries in a medium saucepan and heat to medium. Add sugar, lemon zest, vanilla, and lemon juice. Cook for about 10-15 minutes or until the juice of the compote just coats the back of the spoon, stirring frequently and scraping the sides with a rubber spatula. Remove from heat, set aside, and let cool.

Let your cake completely cool before cutting and serving. This may take several hours, but it'll be worth it! Serve with fresh berries, compote, and whipping cream.