Prep the pan and oven: Preheat oven to 400°F (205°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Start the dough base: In a medium saucepan over medium heat, add butter, water, and salt. Bring to a gentle boil, then reduce heat to low.

Add the dry ingredients: Stir in almond flour, coconut flour, and flax meal. Mix vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball, 1–2 minutes. It should look glossy and thick.

Cool slightly: Remove from heat and let the dough cool for 3–4 minutes so it doesn’t scramble the eggs. It should be warm, not hot.

Beat in eggs: Add vanilla, then beat in eggs one at a time, mixing well after each. The dough will look separated at first, then come together into a thick, pipeable batter.

Spread and bake: Spread the dough evenly into the prepared pan. Smooth the top with a spatula. Bake 20–24 minutes until puffed, golden, and set. The center may look slightly uneven—that’s normal and adds texture.

Cool completely: Let the puff layer cool in the pan on a rack. As it cools, it may deflate a bit, creating space for the cream—perfect.

Whip the cream: In a cold bowl, whip heavy cream to soft peaks. Set aside.

Make the cream cheese mixture: In another bowl, beat cream cheese, powdered sweetener, vanilla, and a pinch of salt until smooth and fluffy.

Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and airy. Taste and adjust sweetness.

Prep the strawberries: Toss sliced strawberries with lemon juice and a touch of sweetener if desired. Pat dry to reduce extra moisture.

Assemble: Spread the cream filling over the cooled puff layer. Scatter strawberries evenly on top, or layer them in neat rows.

Chill: Refrigerate for at least 2 hours to set the layers and make slicing clean and easy.

Serve: Dust with a little powdered sweetener if you like. Cut into squares and garnish with mint.