Combine flour, baking powder, salt, and sugar together.
Cut in the butter until there are crumbs the size of peas.
Mix the diced strawberries into the flour and butter mixture.
Add the 1/2 cup of the milk and the extracts, mixing gently. Continue to drizzle in the milk until a soft dough forms, it should be shaggy and barely wet.
Divide the dough evenly between muffins cups, you should get 15-18 muffins.
Brush the tops with heavy cream and sprinkle with coarse sugar.
Bake for 18-20 minutes or until the tops are very lightly golden brown.