Cut a thin slice from the top of each strawberry. Turn the strawberries over on a cutting board, trimming if necessary so they sit flat. Using a sharp knife, cut an "X" in each berry from the tip to
about 1/4 inch from the bottom. (Do not cut all the way through.) Reserve.

In a medium bowl, combine the cream cheese, powdered sugar, and almond extract, and beat with an electric mixer until light and fluffy, about 1 to 2 minutes. Transfer the mixture to a pastry bag fitted with a large star tip. (You can also spoon the filling into a 1-quart ziptop baggie, cut 1/4 inch off one of the corners and pipe the filling from the bag.)

Gently open each strawberry and pipe the filling inside. Top each filled strawberry with a blueberry. Arrange the strawberries on a serving platter and refrigerate for 1 hour.