Stir together whipping cream and sour cream in a small mixing bowl. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, chill in the refrigerator until serving time or for up to 1 week. Stir before using.
Combine chocolate pieces and shortening in a heavy small saucepan over low heat, stirring until melted. Remove from heat; cool slightly. Hold a 1-3/4-inch paper baking cup in your hand. Using a soft-bristled pastry brush, coat the inside of the cup-bottom and pleated sides evenly and thickly with chocolate mixture. Set coated paper bake cup in a 1-3/4-inch muffin cup. Repeat until youve coated 24 paper bake cups. Chill until set (about 20 minutes). Remove each cup from pan and coat any thin spots as needed. (Reheat chocolate, if necessary.) Cover and chill until firm (about 1 hour). Carefully peel paper from each cup. Cover and chill at least 1 hour.
Gently wash strawberries; remove hulls. Pat dry with paper towels. With the stem end down, cut each strawberry from the top to, but not through, the bottom; set aside.
Beat cream cheese and powdered sugar in a small mixing bowl with an electric mixer on medium to high speed until combined. Fold in creme fraiche until smooth. Spoon the filling into a decorating bag fitted with a medium star or round tip (about a 3/8-inch opening). Place strawberries in chocolate cups, stem ends down. Pipe about 1 tablespoon filling into each strawberry. Top each strawberry with some of the almonds. Chill in the refrigerator until serving time or for up to 4 hours. Makes 24 servings.