Prep your ingredients. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Wash, hull, and slice the strawberries.

Macereate the strawberries. Toss sliced strawberries with 1–2 tablespoons of granulated sweetener and a small squeeze of lemon juice. Set aside to release juices while you make the shortcakes.

Mix the dry ingredients. In a bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 2–3 tablespoons granulated sweetener. If using xanthan gum, whisk in 1/4 teaspoon.

Cut in the butter. Add 6 tablespoons cold, cubed unsalted butter. Use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs. Cold butter helps create tender layers.

Add wet ingredients. In a separate bowl, whisk 2 large eggs, 1/4 cup heavy cream, and 1 teaspoon vanilla. Pour into the dry mixture and stir until just combined. The dough will be thick and slightly sticky.

Form the shortcakes. Divide the dough into 6 mounds on the baking sheet. Gently pat into rounds about 3 inches wide and 1 inch thick. Don’t overwork the dough.

Bake. Bake for 16–18 minutes, or until the tops are lightly golden and a toothpick comes out clean. Cool on a rack for at least 10 minutes to set the crumb.

Whip the cream. In a cold bowl, beat 1 cup heavy cream with 1–2 tablespoons powdered sweetener and 1 teaspoon vanilla until soft peaks form. Don’t overwhip.

Assemble. Split a shortcake in half horizontally. Spoon on strawberries with their juices, add a generous dollop of whipped cream, and top with the other half. Finish with more berries and cream if you like.

Serve right away. Shortcakes are best when the biscuit is slightly warm and the cream is cool and fluffy.