Preheat oven to 350 degrees Fahrenheit. Make the sugar cookie base by creaming together sugar, butter and egg. Add almond and vanilla extract and mix for one more minute. In a separate bowl combine the flour, baking soda, baking powder and salt. Add it to the butter mixture and mix until all ingredients are well incorporated.

Press the dough into a large cookie sheet (more like a jelly roll pan), lightly sprayed with cooking spray. Bake for approximately 12 to 15 minutes. Don't over bake! I pulled mine out just before they started to brown around the edges. Allow them to cool completely.

For the whipped cream layer: Whip 2 c. heavy cream in the bowl of an electric mixer with 3/4 c. powdered sugar and 2 tsp. vanilla. In the bowl of an electric mixer, cream 8 oz. softened cream cheese and 1/2 c. powdered sugar together. Fold cream cheese mixture into whipped cream mixture by hand with a spatula. Spread over cooled sugar cookie bars. Refrigerate while you make the glaze.

For the glaze, mash or puree enough clean, fresh strawberries to equal 2 cups. Stir sugar and corn starch in a sauce pan. Whisk in water and strawberry puree. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Cover and let cool completely.

Sprinkle sliced bananas over the whipped cream layer and then immediately spread the glaze over the bananas to prevent them from browning.

Sprinkle with sliced fresh strawberries and refrigerate until ready to serve.