In a large bowl, stir together the almond milk with 2 cups chopped strawberries.
With an electric mixer, beat shortening and sugar for 3 minutes on medium-high speed until shortening is fluffy and doubles in volume.
Add the baking powder and salt and beat for 1 minute until incorporated into the shortening mixture.
Add 2 cups of the masa and half of the strawberry milk mixture; continue to beat until combined.
Add the water and remaining corn masa and mix.
Add the remaining strawberry milk mixture and optional red food coloring and beat at low speed, until well incorporated.
Refrigerate dough for one hour.
Meanwhile, soak the corn husks in water for 30 minutes or until soft and pliable.
Using the back of the spoon, spread the dough in a 4x5" rectangle in the middle of the corn husk, leaving at least a 1-inch wide border on the left and right sides and half an inch on top. Add 1 tablespoon of strawberry jam in the center of the dough, fold the corn husk, and form the tamales.
Note: If the corn husk is not wide enough, you may layer two husks to form a medium-sized tamal.
Fold the tamales: Pick up the 2 long sides of the corn husk and bring them together. Press the husk against the masa lightly to seal. Then, where the two ends have come together, tuck the leaves of the husk over each other into a tube-shape. Press down on the narrower end to seal, then fold up toward the wider end. (The other narrow end should enclose itself.) Tie a thin corn husk ribbon around the tamal, if desired. Repeat until the dough is used up.
Place the tamales in a steamer vertically. Cook for approximately 40 minutes or until the center is solid and the husk separates easily from the tamal.