Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
Cream butter in a stand mixer or food processor until smooth and a slightly lighter shade of yellow (about two minutes). Add sugar and continue to cream for three minutes. Then add eggs, one at a time, followed by sour cream, and vanilla extract and continue mixing until uniform.
In another bowl, mix together flour and sea salt. Add dry mixture to wet mixture in two batches and mix until just combined. Give the batter a few stirs by hand to make sure no dry pockets remain.
Add freeze-dried strawberries to a blender or food processor and pulse until ground into powder. Divide cake batter in half and mix ground strawberries into one half of the batter until it is a uniform bright pink color.
Scoop batter into prepared pan, alternating between plain batter and strawberry batter. Once pan is about halfway full, use a butter knife to swirl the two batters together. Repeat with remaining batter.
Place pan on middle rack of oven and bake for about an hour and 20 minutes or until a toothpick inserted into multiple parts of the cake comes out clean.
While pound cake bakes, prepare macerated strawberries: Slice strawberries and add to a small bowl, followed by sugar and almond extract. Stir to coat strawberries then set bowl in refrigerator until ready to serve.
Remove cake from oven and let it sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling to room temperature.
While cake cools, make whipped cream: Add heavy cream, powdered sugar, and vanilla extract to a bowl and beat at medium-high speed until stiff peaks form (3-4 minutes).
Dust cooled pound cake with powdered sugar and serve with whipped cream and macerated strawberries.