Preheat oven to 425°F with a rack in the middle to upper third of the oven. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, granulated sugar, baking powder and salt. Sprinkle the butter pieces over the top. Using your fingertips (or a pastry cutter), work the butter into the flour by rubbing it into small pieces (work quickly, you want the butter to stay cold). Proceed until the mixture resembles a sandy texture with pebble-sized pieces of butter (the pieces of butter will be irregularly shaped; that's fine). Use a fork to stir in the strawberries.
In a glass measuring cup, combine buttermilk, vanilla extract, and almond extract. Pour over the dry ingredients. Stir gently with a rubber spatula until the mixture comes together. If necessary add an extra tablespoon of buttermilk. You want it just come together, but not be too wet. Be careful not to over-mix; stop as soon as no large streaks of flour remain.
Using two spoons or an ice cream scoop (my preferred method) scoop ⅓ cup portions of dough onto the prepared baking sheet. Keep the dough mounds fairly high, don't flatten them down. Brush the top of each biscuit with a little heavy cream (to help with browning) and sprinkle with coarse sugar.
Bake for 15-20 minutes, until the biscuits are light golden brown and baked through. I rotate the pan once during bake time to ensure even browning. Place the pan on a wire rack to cool for 5 minutes, then remove the biscuits from the pan and cool directly on the rack.
Icing:
Whisk all ingredients until smooth. Add more powdered sugar to thicken, or more milk to thin. Drizzle over the cooled biscuits.
Notes
*TO PROPERLY MEASURE FLOUR: Fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife.Serving: Serve warm or at room temperature. Top with butter, jam, or whipped cream, if desired.Storage: Store tightly covered in the refrigerator for up to 2 days. Reheat in a 400°F oven right before serving.