Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well after each addition.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the flour mixture to the butter mixture alternately with buttermilk, starting and ending with the flour mixture. Stir in vanilla and almond extracts.
Gently fold in the chopped strawberries.
Pour batter into prepared pan and smooth the top with a spatula.
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