Pre-heat the oven to 325*F.
Add the strawberries to a food processor. Process into a pureé.
Add the strawberry pureé to small pot over low-medium heat. Simmer this mixture, stirring every couple minutes for ~25 minutes or until reduced by about half.
Pour the pureé into a bowl and refrigerate until needed.
In another bowl, add the almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder, baking soda and salt. Whisk to combine.
In a larger bowl, add the coconut oil and powdered monkfruit sweetener. Whisk this mixture together to form a paste then add the eggs and whisk well until smooth.
Add the sour cream, strawberry pureé and vanilla extract and whisk once more until smooth.
Pour the dry ingredients into the wet and stir until a thick batter forms.
Grease a 9-inch cake pan and spread the batter inside, evening out the top.
Bake the cake for ~25 minutes or until a toothpick comes out clean.
Let the cake cool fully in the pan before attempting to remove it. You can refrigerate it to speed up the process.
Use a knife to gently go around the edges of the cake and then jiggle the pan a bit up and down/side to side until you feel the cake is loose. Then turn the cake out onto a large plate.
To make the strawberry frosting, beat 1/2 cup heavy cream until it starts to thicken but isn't quite whipped cream just yet (where it can form soft NOT stiff peaks or almost soft peaks).
Beat in the sweetener just until blended.
At this point I like to whip the softened cream cheese with a fork a little in a separate small bowl before adding it to the whipped cream along with the strawberry pureé and vanilla extract.
Beat everything together just until combined and smooth. Don't over-whip or your frosting will no longer be smooth!
Spread the frosting over the top of the cake, top the frosting with sliced strawberries then slice and serve.
I like to serve mine with even more sliced fresh strawberries (it's great if you don't mind a couple extra carbs). Enjoy your Keto Strawberry Cake!