Preheat the oven to 350 degrees.

Combine the eggs, sugar, yogurt, oil, strawberry extract, and almond extract in a mixing bowl, whisking together until completely combined and smooth.

Add the flour baking powder, and salt into the bowl, mixing until just incorporated. Make sure not to overmix.

Fold in the diced strawberries to the batter until evenly distributed.

Transfer the batter to a nonstick or greased loaf pan.

Bake for 35-40 minutes or until a toothpick is stuck in and comes out clean.

While the cake is baking, make the glaze.

Combine the confectioner’s sugar, strawberry puree, heavy cream, and strawberry extract, in a small bowl, whisking together until a thick glaze has formed. If the glaze is too thick, thin it out with a splash of heavy cream.

Once the cake is baked, let it cool completely.

Remove from the loaf pan and pour the glaze over the top of the cake.

Garnish with extra diced strawberries or red sprinkles.