Pre-heat oven to 350*F.

Grease and lightly flour (using coconut flour), two 8-inch cake pans.

In a large mixing bowl or stand mixer, beat together the butter and sweetener until light and fluffy.

One at a time, beat in your eggs and then the vanilla and almond extract.

In another bowl, whisk together your almond flour, coconut flour, baking powder, xanthan gum and salt.

Add the dry ingredients to the wet and stir well until everything is combined (or use the paddle attachment on your stand mixer).

Spread the thick batter evenly into the two 8-inch cake pans. You can use your hands to help flatten it. The cakes won't be super thick, this is okay!

Bake the cakes for ~30-35min or until golden brown, and a toothpick comes out clean (the edges of the cake will pull away from the sides of the pan as well).

Cool the cakes completely in their pans, placed on top of a wire rack if you have one.

Add your chopped strawberries to a bowl and toss with the sweetener. Set aside.

In another mixing bowl, beat your whipped cream, sweetener and vanilla extract until stiff peaks form.

Add your softened cream cheese and beat again until smooth (don't over-beat!).

Run a knife gently around the sides of each cake pan, then jiggle the cakes a bit until you can tell they are loose.

Flip one of your cakes onto a plate, top it with half of the whipped cream by spreading it evenly over the cake. Pour half the strawberries on top as well (spread evenly).

Remove your second cake from its pan by first flipping it onto a separate plate then setting it gently on top of your first layer.

Repeat the process of spreading the whipped cream, then layering on the rest of your strawberries in the center of the cake. And that's it! Your cake is ready to go. Serve chilled if you prefer it that way. Enjoy you Keto Strawberry Shortcake!