Gluten Free Strawberry Snack Cake

For the cake:
Preheat oven to 350ºF. In the bowl of an electric mixer using a paddle attachment, cream together sugar and butter until fluffy (about 5 minutes). Add eggs, one at a time, vanilla and almond extract; beat until creamy. Add baking mix and sour cream; beat until slightly mixed. By hand, gently fold in strawberries, being sure not to mash the strawberries. Spray a 10-inch cast iron skillet or a oven proof skillet with nonstick cooking spray. Pour batter in the skillet and bake for 40-45 minutes or until done. Remove from the oven and cool 15 minutes before drizzling with icing.

For the strawberry icing:
Mix ingredients all together with a wire whisk until creamy and smooth. Drizzle over top of snack cake.