Enough Lady fingers to line the sides of the mold
1/2 cup unsalted butter, softened
1/2 cup sugar
2 ounce package of sliced almonds, ground
1/2 tsp almond extract
2 cups heavy cream, whipped
1 pint of strawberries
Line the bottom of a charlotte mold or souffle dish with waxed paper. Arrange lady fingers in a circle around sides of mold.
Cream the butter and sugar until light and fluffy. Beat in the ground almonds and almond extract. Gently fold the mixture into whipped cream.
Save 6 nice strawberries for the top. Cut the rest into fourths and fold into whipped cream mixture. Place the mixture into ther mold. Chill for at least 2 hours.
To serve, unmold the charlotte onto a serving dish and remove the wax paper. Decorate with the whole strawberries.