Instead of the amaretto liqueur in the cake batter, you can use 1 tablespoon almond extract plus enough water to equal 1/2 cup. In the amaretto cream, substitute 1 teaspoon almond extract plus 1/4 cup whipping cream for the amaretto liqueur.
A food processor makes quick work of grinding the almonds. For even grinding, scrape the sides and bottom of the food processor bowl occasionally.
Some of the juice from the strawberry halves will soak into the frosting, so add the strawberry garnish just before serving.