Wash and dry berries.

Slice off stem end.

Using a sharp pairing knife, slice an "x" deep into the berries without cutting all the way down.

Beat heavy whipping cream until stiff peaks form.

In a separate bowl, combine milk and pudding and beat for two minutes.

Add almond extract and whipped cream.

Fill a pastry bag with pudding mixture and pipe pudding into strawberries, spreading petals open with fingers to allow more cream to fit.