Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.

In a medium bowl, whisk together 2 cups of the flour, the baking powder and salt.

In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract.

With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.

Toss the strawberries with the remaining 2 teaspoons of flour. Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.

Scoop the batter into the prepared muffin tin; they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin.

Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 25 minutes, then transfer to a rack to cool completely.