Preheat the oven to 350 degrees F (175 degrees C).
Line a muffin pan with mini or standard paper liners.
In a medium bowl, cream together the sugar and butter.
Beat in the eggs, one at a time.
Stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Finally stir in the milk until the batter is smooth.
Spoon batter into the prepared pan.
Bake 20 to 25 minutes.
Poffins are done when it springs back to the touch.
While the poffins are cooling, prepare the icing:
Combine the powdered sugar and half and half and stir until the sugar is creamy.
Add the vanilla & almond extracts.
Top with a slice of strawberry.
Drizzle icing over poffins in a zig-zag pattern.