Cream butter and sugar in a mixing bowl till creamy. Add egg, almond extract, and vanilla. Beat well.

Whisk together flour, baking powder, and salt. Add to creamed mixture and stir till well combined.

Roll into 1″ balls and place in well greased mini muffin pans. Make an indentation in the dough with your thumb or the back of a teaspoon.

Bake at 350° for about 10 minutes, or till lightly browned on the edges. Use a spoon to press the dough down in the middle, forming a cup. Remove to cooling racks and cool completely.

For filling: Beat whipping cream till stiff peaks form. Set aside.

Beat cream cheese till smooth. Beat in powdered sugar and vanilla. Add whipped cream, and beat till well combined.

Fill cups with filling. I piped it in, but you can just spoon it in if you prefer.

Top with diced strawberries. Serve immediately or chill.