2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted buttter, cut into pieces, at room temperature
1 cup sugar
1/2 tsp almond extract
2 eggs
1 cup crushed fresh strawberries OR 1 (10 oz) pkg frozen strawberries, thawed and drained on a double thickness of paper towels
1/3 cup sliced almonds

preheat the oven to 325 degrees. spray or grease a 9″x5″ loaf pan.

in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. set aside.

in a large bowl, using an electric mixer, cream the butter, sugar, and almond extract until light, about 2 minutes. beat in the eggs one at a time, beating well after each addition. mix in the flour mixture alternately with the crushed strawberries.

spoon the batter into the prepared pan. sprinkle the top with the almonds. bake in the center of the oven for 55-60 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack and turn right side up to cool completely.

makes 1 (9″x5″) loaf