In a large bowl, cream together butter, sugar and almond extract. Add egg yolks to butter mixture, one at a time, until light and fluffy. Sift in flour, baking powder and baking soda and mix well.
Drain juice from strawberries, reserving 1/4 cup juice. Add reserved 1/4 cup juice to mixture and fold in drained strawberries.
In a separate bowl, beat egg whites to stiff peaks. Fold egg whites into mixture and pour mixture into prepared pan. Lightly drop pan to release any air bubbles. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean.
Let bread cool before slicing.