To assemble this recipe, you'll need a bowl that holds 3-4 quarts. The exact size of every bowl will vary, so it helps if you're flexible during the assembly process! Line the bowl with plastic wrap, extending up and over the sides of the bowl.
Use a sharp serrated knife to cut the Swiss roll into slices between 1/2 inch-1 inch thick. If you're using a smaller bowl, you can make thicker slices, but if you're using a larger bowl, you'll need more pieces so you should err on the side of thinner cake slices. My bowl is about 3 1/2 quarts and my slices were about 3/4-inch thick. Press the slices into the bowl, right up next to each other, covering the bottom and sides of the bowl. The cake slices can be squished together and manipulated a bit to get the most even coverage—the goal is to have as few gaps between cake slices as possible! When you get to the top of the bowl, you can cut the slices to fit the top of the bowl, re-roll them so they're smaller, or otherwise manipulate them to get an even layer at the top of the bowl.
To make the filling, whip the cream and powdered sugar together until they form firm peaks. Spread a layer of whipped cream on the inside of the bowl—this will keep any of the filling from leaking through to the outside of the cake, since it's fairly liquid when you pour it in before it sets.
Refrigerate the remaining whipped cream and the cake bowl. Combine the gelatin and cold water in a small bowl, and whisk them together. Let the gelatin sit and absorb the water, for about 5 minutes, then microwave for 15-20 seconds, until melted and liquid. Combine the milk, almond meal, and granulated sugar in a saucepan, and bring to a simmer, stirring while the sugar dissolves. Remove the saucepan from the heat and whisk in the melted gelatin.
Fill a bowl or sink with ice water, and place the bottom of the saucepan in the cold water. Whisk while the milk cools until it is no longer warm to the touch. You want it to remain liquid, so don't cool it so much that it starts jelling together, but it should be fairly cool when you're done. Add the vanilla and almond extracts, if using, and stir well.
Fold the remaining whipped cream into the cool milk mixture. Stir in the freeze-dried strawberries, then pour the filling into the cake bowl—it will be fairly liquidy. If there's a large gap between the top of the filling and the top of the cake along the sides, you can either trim the cake, or fill the gap with more sweetened whipped cream. Finally, press the 9-inch round of cake on top of the filling, trimming it if necessary. Cover the top with plastic wrap, and refrigerate overnight to set the filling.
To serve the cake, remove the plastic wrap from the top. Place a plate upside-down on top of the bowl, then invert the bowl so the cake rests on the plate. Gently lift the bowl up, and peel the plastic wrap from the top of the cake. This cake is best serve chilled, and it can be kept in the refrigerator, well-wrapped, for up to a week.