Preheat oven to 350 deg F. Grease and flour a 9x5 inch loaf pan or spray with vegetable cooking spray. Set aside.

In a large bowl cream softened cream cheese, butter and sugar together with hand or stand mixer until fluffy. Mix in the eggs, one at time. Add the almond extract and continue to mix until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt.

Either stir with a spoon or mix on low speed the dry ingredients and the milk into the creamed mixture alternately by thirds just until combined. Be careful not to over-mix.

Place berries in a small bowl and toss with 1 Tablespoon flour. This step will help prevent them from sinking during the baking process. Gently fold in the strawberries with a spoon.

Turn the batter into the prepared loaf pan. Bake in preheated oven for 50-60 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and let set in the pan five minutes then remove to a wire rack to continue cooling. Wrap any leftover bread tightly to preserve freshness and plan to use within three days.