In small bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Refrigerate to cool.
Meanwhile, in medium saucepan, combine marshmallows and orange juice; cook over low heat until marshmallows are melted, stirring constantly. Cool 30 minutes.
Fold whipped cream and almond extract into marshmallow mixture. Spoon half of whipped cream mixture over crust. Arrange strawberries evenly over whipped cream mixture. Top with remaining whipped cream mixture. Refrigerate 2 to 3 hours to blend flavors.
To serve, cut into squares. If desired, garnish each serving with additional strawberries. Store in refrigerator.