In a food processor fitted with the steel blade, puree the raspberries, sugar and almond extract.
Pour into a sieve set over a bowl; with the back of a spoon or rubber spatula, press the puree through the sieve to remove the seeds.
Put the strawberries into 4 long-stemmed goblets or a serving dish.
Pour the puree over the strawberries.
Chill in the refrigerator for 15 minutes.