2 cups sifted all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 teaspoons vanilla extract
1 1/2 cups miniature marshmallows
1/2 cup chopped almonds
4 cups confectioners' sugar
1/8 cup butter, softened
1 egg
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. Sift flour, baking powder, baking soda, cinnamon, baking soda, and salt into a large bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Stir in vanilla, marshmallows, and chopped almonds.
Pour batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Turn onto a roasting rack and cool completely. Reserve 1/2 cup of marshmallow syrup and serve cake as is. If desired, sprinkle reserved strawberries over cake. Refrigerate for 30 minutes or until frosting can be easily served. Cover, and chill for at least 2 hours.