Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Place flour, sugar, baking powder, and salt in a food processor and process until blended evenly.
Cut butter into 1/2-inch cubes and scatter on top of flour mixture. Pulse about 15 to 20 times, until mixture is crumbly.
Place 1 1/2 cups heavy cream in a glass measuring cup and add vanilla and almond extracts.
With food processor running, gradually add cream mixture through the feed tube. If a dough has formed, remove from food processor and place on a lightly floured surface. If not, add cream, 1 tablespoon a a time until a dough forms.
Knead strawberries into dough, handling the dough as little as possible. Pat into a 3/4-inch thick disc and cut into 8 wedges. Place on prepared baking sheet.
Bake for 10 to 12 minutes or until just barely light golden brown and no longer doughy.
In a small bowl, whisk together powdered sugar, heavy cream, and vanilla to make glaze.
Drizzle on scones. Best eaten warm.
I like to cut the butter into cubes and place it in the freezer for 5 to 10 minutes so it is really cold.