Preheat oven to 350F. Adjust the oven rack to the middle position. Place a 12 inch cast iron skillet into the oven.
Mix together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. In another medium bowl, whisk together the yogurt, milk, melted butter, almond extract, lemon juice, and lemon zest. In a large bowl, vigorously whisk together the eggs and sugar until the eggs are light in color and thick, about 5 minutes.
Add the yogurt mixture to the eggs and fold it in with a large silicone spatula. Then add the flour mixture and 1 1/2 cups of the strawberries and fold them in until just mixed.
Take the hot skillet out of the oven. Pour the batter into the skillet and smooth it out with your spatula. Scatter the reserved strawberries over the top and sprinkle the almonds around. Bake for 40-45 minutes, or until the top is browned and a skewer comes out with a few moist crumbs.
If desired, serve sprinkled with some powdered sugar or with a scoop of vanilla ice cream.