Preheat oven to 350 F.

In a large bowl, stir together the flour, sugar, cinnamon, salt, and baking powder.

Add in the buttermilk, vanilla, almond extract, and melted butter, then mix well. It's okay to have a few lumps, you don't want to over-stir.

Pour batter into a greased pan and spread evenly, then bake until golden on top and a toothpick comes out clean (25-35 minutes for a 9x13 pan or cupcakes). For a jelly roll pan, just bake for about 5 minutes less.

You can kind of do whatever you want for the berries.  I usually cut up strawberries into little pieces, add a little bit of granulated sugar (important, as it macerates the berries by pulling the juices out), and maybe add a tiny splash of juice or water (depending on whether the berries are super juicy on their own).  If you want to get even a little fancier, throw in a splash of vanilla extract and a bit of lemon zest.  Shake it all around and refrigerate for a few hours---this gets the juices flowing nicely.  Serve with fresh whipped cream.