Stir together strawberries and 2 tablespoons of the granulated sugar in a large bowl; let stand 30 minutes, stirring occasionally.

Meanwhile, preheat oven to 350°F. Thoroughly strain strawberries using a fine mesh strainer set over a medium bowl. Set strawberries and strained juices aside separately.

Beat 14 tablespoons of the butter and remaining 1 ¾ cups granulated sugar in a large bowl with an electric mixer on medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides as needed.

Beat in eggs and egg yolk 1 at a time, beating just until combined after each addition, 30 seconds to 1 minute. Beat in lemon zest, lemon juice, and almond extract, about 10 seconds.

Whisk together flour, baking powder, salt, and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture, alternately with sour cream, beating until nearly combined, 2 to 3 minutes.

Fold in strained strawberries just until combined.

Spray a 12-cup Bundt pan with baking spray. Spread batter evenly in prepared pan.

Bake in preheated oven until a wooden pick inserted in center comes out clean or with just a few moist crumbs, 48 to 50 minutes, loosely covering with aluminum foil as needed to prevent overbrowning. Let cool in pan on a wire rack 15 minutes. Remove from pan and let cool completely on a wire rack, 2 to 3 hours. Transfer to a plate.

Microwave remaining 2 tablespoons butter in a medium, microwave-safe bowl on HIGH until melted, about 30 seconds. Stir in powdered sugar and 2 tablespoons of the reserved strawberry juice. Add more strawberry juice, if needed, ¼ teaspoon at a time until desired consistency is reached.

Spoon glaze over cooled cake. Garnish with halved strawberries.