Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the egg, vanilla extract, and almond extract (if using) until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Gently fold in the chopped strawberries until evenly distributed throughout the dough.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the frosting, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency with more milk or powdered sugar as needed.

Once the cookies are completely cooled, drizzle or spread the frosting on top of each cookie.