1. In a large saucepan, combine cornstarch and strawberries until blended. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cinnamon and almond extract; set aside.
2. In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder, baking soda and salt to the remaining flour mixture. Stir in Friendship® Buttermilk and egg until moistened.
3. Spread 1-1/2 cups of batter into a greased 8 inch square baking dish. Carefully spread with the strawberry mixture. Drop remaining batter by tablespoonfuls over strawberry mixture. Sprinkle with reserved crumb mixture. Bake at 350º for 35-40 minutes or until golden brown. Cool on a wire rack.

Yields: 9 servings.