In a small saucepan over medium heat, combine diced strawberries, pure maple syrup, and almond extract. Stir continuously for about 5 minutes until the strawberries break down.

While the syrup cools, brew two shots of espresso. Let it cool slightly.

In a blender, combine the strawberry syrup, brewed espresso, and almond milk. Blend on high for about 30 seconds until frothy.

Pour the blended mixture into a tall glass. Optionally, top with whipped cream and crushed freeze-dried strawberries.