Prep the oven and tools: Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. Wipe a clean mixing bowl and beaters with a little vinegar or lemon juice to remove any grease.

Separate the eggs: Crack eggs and separate whites from yolks. Place whites in the clean bowl and yolks in a small mixing bowl. Avoid any yolk in the whites or they won’t whip properly.

Make the yolk mixture: Add softened cream cheese, half the sweetener (start with 1 tablespoon), a pinch of salt, and 1/2 teaspoon vanilla to the yolks. Beat until very smooth and creamy with no lumps. Add lemon zest if using.

Whip the egg whites: Add cream of tartar to the whites. Beat on medium, then high, until stiff peaks form. The peaks should stand straight when you lift the beaters.

Fold mixtures together: Add one-third of the whites to the yolk mixture and gently fold to lighten. Add the rest in two batches, folding carefully to keep the batter airy.

Shape and bake: Spoon the batter onto the parchment. For a dessert “cake,” make one large 8–9 inch round, smoothing the top. For single servings, make 6–8 smaller rounds. Bake 25–30 minutes for a large round or 20–22 minutes for smaller rounds, until lightly golden and set.

Cool completely: Let the cloud bread cool on the pan for 5 minutes, then move to a wire rack to cool fully. It will firm up a bit as it rests.

Whip the cream: In a cold bowl, beat heavy cream with remaining sweetener (1–3 tablespoons, to taste) and 1/2 teaspoon vanilla until soft peaks form. Don’t overbeat.

Prep the strawberries: Wash, dry, and slice strawberries. If they’re tart, toss with a tiny bit of sweetener and let sit for 5 minutes.

Assemble: For a large round, spread whipped cream over the top, then add strawberries. For individual rounds, top each with a dollop of cream and berries. Dust with powdered sweetener if desired and add coconut flakes or almonds for crunch.

Serve: Enjoy immediately for the fluffiest texture. The contrast of airy bread, cool cream, and juicy berries is perfect right away.