Preheat the oven to 375 degrees. Coat a 15x10x1-inch jelly roll pan with cooking spray; line with parchment paper and coat the paper with cooking spray with flour. Beat the eggs in a large bowl at medium-high speed for 3 minutes or until the eggs are light and fluffy. Slowly beat in the cake mix, milk, butter and 1/2 teaspoon of the almond extract. Increase the speed to medium; beat for 2 minutes. Gently spread the batter in the pan. Bake for 12 minutes or until golden brown and center the springs back when lightly pressed. Meanwhile, arrange a clean dishtowel on a surface; generously sprinkle with the powdered sugar. Immediately invert the hot cake onto the towel; remove the parchment paper. Carefully roll up the cake and towel starting at the long end. Cool to room temperature. Beat the heavy cream in a large bowl at medium-high speed until soft peaks form. Add the sour cream, sugar, and remaining 1/4 teaspoon almond extract; beat until firm peaks form. Carefully unroll the cake and remove the towel. Spread the cream mixture over the inside of the cake; top with the strawberries. Roll the cake with filling. Refrigerate for 30 to 60 minutes before serving. Serve sprinkled with additional powdered sugar and garnish with additional strawberries, if desired. Store the cake in the refrigerator.