• Line a baking sheet with parchment or a silicone baking mat and preheat the oven to 350F.
• In a large mixing bowl combine the almond flour, sweetener, baking powder and salt.
• Add in the cold butter cubes and use a pastry cutter to cut in the butter until the mixture is pea size crumbles. You could also pulse the mixture in a food processor for best results. See notes for more alternatives to a pastry cutter.
• Stir in the eggs, heavy cream, and vanilla.
• Using a 3 tablespoon kitchen scoop, divide the dough into 10 biscuits and place them evenly spaced on the prepared baking sheet.
• Bake in the pre-heated oven for 18 minutes. A toothpick will come out clean.

Sweetened Whipped Cream

• In a large mixing bowl and using a hand mixer, beat the whipped cream with the sweetener and vanilla until it reaches stiff peaks.

Sweetened Strawberries

• Slice or diced (your preference) the strawberries and place in a medium sized bowl with the sweetener. Stir and set aside for 10-15 minutes stirring occassionally.

Serving

• Slice one of the shortcakes in half and top with a spoonful of strawberries and a spoonful of whipped cream.