How to Make It
In a large stand mixer, cream together butter and sugar until lightened, about 3 minutes. Add egg and vanilla; beat until fluffy, about 2 minutes. Add flour, baking powder, and salt; mix until just combined, about 1 minute.
Divide dough evenly into 3 separate bowls. In one bowl, add the melted chocolate, cocoa powder, and instant coffee. Use a spoon or your hands to incorporate these ingredients into the dough. In the second bowl, add the almond extract and mix to incorporate into the dough. In the third bowl, add the crushed freeze-dried strawberries and red food coloring; mix until thoroughly combined. Add more food coloring if needed to achieve desired pink color.
Line a 9- x- 5-inch loaf pan with parchment paper that comes up and over the two long sides of the pan and fits perfectly into the bottom of the pan. Evenly press the chocolate dough into an even layer on the bottom of the pan. Evenly crumble the almond flavored dough on top of the chocolate layer and gently press to make another even layer. Crumble strawberry dough on top of the almond flavored layer and press to make the final even layer. Transfer to the refrigerator for at least 2 hours.
Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside. Remove dough from loaf pan and transfer to a cutting board. Cut the brick of dough in half longways, creating two long rectangles of dough. Use a sharp knife to slice each rectangular brick into 1/4-inch thick squares of dough. Transfer squares to prepared baking sheets. Bake, rotating halfway through, until the edges just begin to take on color, 10 to 12 minutes. Allow to cool on a wire rack before serving.