Thaw strawberries; do not drain. Place strawberries in a blender container. Cover; blend until smooth. Chill. Meanwhile, cut thin slices off each end of pound cake. Cut remaining cake into six thick slices. In a bowl stir together butter and 1/2 teaspoon cinnamon; spread over one side of each cake slice. Grill slices, buttered side down, on rack of an uncovered grill directly over medium coals for 1 to 2 minutes or until golden brown. Turn and grill 1 to 2 minutes more. (Or, cook cake on a griddle over medium heat for 1 to 2 minutes per side.) To serve, divide strawberries among 6 dessert dishes. Top each with a pound cake slice, buttered side up. Spoon on whipped cream and sprinkle with additional cinnamon. Top with almonds. Makes 6 servings.