Preheat oven to 375 F. Spray two 8-inch baking pans well with cooking spray.
Sift together flour, Clabber Girl Baking Powder and sweetener. Cut in margarine as you would for biscuits, until batter resembles a coarse meal. In a separate bowl, beat egg (if egg sub. is used, no need to beat) and then add milk and almond extract. Combine with dry mixture; add nuts and mix until thoroughly combined.
Pour batter in, and bake at 375 F for 25 minutes. When done, cool slightly in pans, then move to wire rack to continue cooling.
When completely cooled, use a knife to cut the circles into heart shapes.
To prepare the frosting: Prepare a .3 oz. (4-serving) box of sugar-free gelatin, according to the quick-set ice cube method. (Start with 1 cup boiling water, stir until gelatin is dissolved, then add 1 cup ice and stir). When heart shape cake is assembled, skim off top rounded portion of cake with a sharp serrated knife. Take one cup of the prepared gelatin mixture, and using a tablespoon, sprinkle over heart cake. Place cake in refrigerator until set. Mix topping ingredients until thoroughly combined. Frost cake; top with strawberries or spreadable fruit on top.
Frost the cake once they are completely cooled.