Macerate the strawberries: In a medium bowl, toss the sliced strawberries with sweetener, lemon juice, and vanilla. Let sit for at least 20–30 minutes to release juices while you prepare the shortcakes.
Preheat the oven: Set to 350°F (175°C).
Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt until well combined.
Cut in the butter: Add cold diced butter. Use a pastry cutter or your fingertips to work it into the flours until the mixture looks like coarse crumbs.
Combine wet ingredients: In a separate bowl, whisk eggs, cream, vanilla, and lemon zest. Pour into the flour mixture and stir until a soft, thick dough forms.
It should be scoopable, not runny.
Form the shortcakes: Using a large cookie scoop or spoon, portion 6 mounds onto the baking sheet. Gently pat the tops to flatten slightly. For a golden crust, brush lightly with a bit of cream.
Bake: Bake 15–18 minutes, until the edges are golden and the centers are set.
A toothpick should come out mostly clean. Cool on the sheet for 5 minutes, then transfer to a rack.
Make the whipped cream: In a chilled bowl, beat cream, sweetener, vanilla, and a pinch of salt to soft peaks. Don’t overbeat; you want it silky and spreadable.
Assemble: Split a warm or room-temperature shortcake.
Spoon strawberries and their juices over the bottom half. Dollop with whipped cream, then cap with the top half. Add more berries and cream, if you like.
Serve: Enjoy immediately for the best texture and temperature contrast.
