Place strawberries in food processor or blender. Whirl until pureed.
Using a wooden spoon, stir together sugar and cornstarch in medium-size saucepan until well blended. Gradually stir in water, lemon juice and strawberry puree until smooth. Cook, stirring constantly, over medium heat until mixture thickens and boils, 1 minute. Cool slightly.
Spoon strawberry mixture into stemmed glasses or dessert dishes. Cover loosely with plastic wrap and chill 2 hours. To serve, top with whipped cream, if you wish, and toasted almonds.