Puree 1/4 cup strawberries until smooth. (If they are not juicy enough to puree smoothly, add in a splash of water or lemon juice.) You will need about 1 1/2 - 2 Tbsp strawberry puree. Set aside.

In a large bowl with a hand mixer (or the bowl of a standing mixer), whisk heavy whipping cream until soft peaks begin to form.

Add in powdered sugar, vanilla extract, almond extract, lemon zest, and lemon juice. Whisk until the cream thickens and is the consistency of whipped cream.

Remove 1/3 cup of whipped cream and mix with the strawberry puree. This will be for the topping.

Spread a little lemon curd on each shortbread cookie. Arrange them in the bottom of a springform pan (or 9x9 or 11x7 baking pan) with the curd side up (about 12 cookies).

Place half of the sliced strawberries on top of the cookies, arranging in an even layer.

Spread half of the lemon whipped cream on top of the strawberries. Then, repeat the steps: a layer of lemon curd cookies, a layer of sliced strawberries (saving a few strawberries to use on top, if desired), and then a layer of the lemon whipped cream.

Spread the strawberry whipped cream on top, and, if desired, sprinkle chopped strawberries and a few cookie crumbs on top.

Refrigerate or freeze the icebox cake for about 8 hours (if you freeze this icebox cake, you can get away with 6 hours) before serving.