Preheat oven to 400°F.

Grease and flour a 10” tart pan; set pan aside.

Using an electric mixer, beat butter and sugar together until light and fluffy (~2-3 minutes on medium speed).

Add flour, cream, almond extract and salt; beat on low speed until mixture pulls away from sides of bowl.

Press dough into bottom and up sides of prepared tart pan. Prick dough at 1” intervals with a fork.

Bake for 16-18 minutes, or until light golden brown in color.

Remove crust from oven and let cool completely.

Using a medium bowl, whip the cream until stiff peaks form; set whipped cream aside.

Using a separate bowl, add cream cheese and granulated sugar; beat on medium speed until well combined.

Add lemon juice, lemon zest and vanilla extract; beat until well combined.

Fold in whipped cream (from above) and transfer mixture into the cooled crust. (Tip: Use an offset spatula to smooth top of tart.)

Top with sliced strawberries. (Tip: Start with larger slices of strawberries on outer edge of tart. Continue working towards middle of the tart using smaller slices as you go.)

Place whole strawberry in center of tart.

Cover lightly and refrigerate for 2-3 hours before slicing and serving.