In a bowl, gently toss together the strawberries, almonds and 1/4 cup of the flour; set aside.
In a large bowl, beat the butter with the sugar until light and fluffy; beat in the eggs, one at a time.
Beat in the almond extract.
Stir together the remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into the butter mixture alternately with the buttermilk, making three additions of the flour mixture and two of buttermilk.
Gently fold in the strawberry mixture.
Spoon into 2 greased and floured 8x4-inch loaf pans.
Bake in a 350°F oven for about 1 hour or until a cake tester inserted in the centre comes out clean.
Let cool in the pans on racks for 10 minutes.
Remove from the pans; let cool completely in racks.