Preheat oven to 350 degrees. Spray 3 - 9 inch cake pans with baking spray (the one with flour in it).

Make cake mix according to box instructions. Add in crumbled almond paste and beat until combined.

Pour batter evenly into baking pans and cook for 25 to 30 minutes or until done. (To test insert toothpick in center and will come out clean). Cool in pans for 10 minutes then turn onto a wire rack to cool completely.

In a saucepan over medium heat combine strawberries and orange zest. In a bowl or measuring cup mix orange juice and cornstarch until dissolved. Pour into strawberries and stir often until thickened. About 10 minutes. Once thickened let cool completely.

Place first layer of cake on serving pedestal or cake plate, spread 1/2 of filling on top. Next place second cake on top and the spread with the remainder of the filling. Top with 3 cake. Cover and refrigerate for 2 hours until chilled.

With a stand or hand mixer, beat butter until fluffy, about 4 to 5 minutes. Gradually add in powdered sugar while adding in heavy cream as needed to moisten. Add almond extract and mix until well combined. Spread icing on top and sides of the cake.

Store in refrigerator.