Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
In a large bowl, cream together 115g butter and the cane caster sugar. Add the eggs and beat for 1 minute. Stir in the vanilla and salt.
In a small bowl, stir together the soured cream and the bicarbonate of soda until the bicarbonate of soda has dissolved. Add the soured cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
Pour the batter into the prepared tin. Bake in preheated oven for 30 minutes or until top springs back when lightly touched.
While cake is cooling, make the icing: Cream together 30g butter and icing sugar. Add the milk, lemon juice and lemon zest and beat until smooth. Spread icing on warm (not hot!) cake and sprinkle with flaked almonds.