Strawberry Filling

I made this strawberry filling to go with the Neapolitan cake, but it would be delicious with anything that needs a little hit of strawberry.  I could see it on scones or as the filling in cupcakes of any kind.  Be aware, though, that the flavor in this really is strong so don't plan on using a lot in a small area.  I used one batch to fill layers for a 6-layer cake, so it makes a good-sized batch.

Makes about 2 cups

2 cups strawberries, hulled and cut in half (about 10-15 berries)
Lemon juice
3 egg yolks (if making Neapolitan Cake, save whites)
1 egg
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon almond extract
5 tablespoons butter, cut into pieces

1. Pulse strawberries in chopper or food processor until they are liquified.  Pour pureed berries into a fine mesh strainer over a bowl. Using a spatula, press juice out of puree.  The seeds and pulp will stay in the strainer.  You should have about 2/3 cup juice from the puree. Add enough lemon juice to bring the level up to 3/4 cup (1-2 tablespoons). Set aside.
2. In small mixing bowl, whisk egg yolks and egg white together.  Set aside.
3. In small saucepan, mix sugar and cornstarch together.  Stir strawberry puree into sugar mixture until sugar is absorbed.  Bring to boil over medium heat, stirring constantly.  Working quickly, whisk about half the strawberry mixture into eggs.  Whisk egg-strawberry mixture back into saucepan and whisk together quickly.  Bring mixture back to a boil and simmer for 2 minutes.  Remove from heat.
4. Stir almond extract into the strawberry filling.  Stir in the butter, a piece at a time, until each piece is melted.  Pour filling into heat-proof bowl and place a piece of plastic wrap directly on the surface of the filling.  Refrigerate filling until ready to use, at least 1 hour.  Mixture can be refrigerated up to a week.