Prepare the Cookies:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, combine the strawberry cake mix, eggs, and vegetable oil. Mix until just combined.
• Place sanding sugar on a plate. Using a 1-inch cookie scoop, form dough balls and roll them in the sanding sugar.
• Arrange sugar-coated dough balls on the prepared baking sheet, spacing them about 3 inches apart.
• Bake for 7-9 minutes, until the cookies are set. Allow them to cool completely on a wire rack.

Prepare the Almond Buttercream Filling:

• In a stand mixer fitted with the paddle attachment, whip softened butter until light and fluffy.
• Add the salt, vanilla extract, almond extract, and heavy cream to the butter. Mix until well combined.
• Gradually add powdered sugar, mixing on low speed. Once all sugar is added, increase to high speed and whip for about 2 minutes, until light and fluffy. Add more heavy cream as needed for consistency.

Assemble the Sandwich Cookies:

• Pair cookies by size.
• Using a piping bag (or plastic bag with a snipped corner), pipe a generous amount of almond buttercream onto the flat side of one cookie.
• Place the matching cookie on top, pressing gently to form a sandwich.
• Repeat with the remaining cookies and buttercream.