Preheat the oven to 180C/350F. Grease two 9-inch springform cake pans and set aside.
In a small bowl, mix together the almond flour and baking powder and set aside. In a separate bowl, whisk together the sweetener, eggs, melted butter, and vanilla extract, until glossy and smooth. Gently fold through the dry ingredients until combined.
Transfer the cake batter amongst the two cake pans and bake for 27-30 minutes, or until a skewer comes out clean.
Remove the cakes from the oven and let them cool in the cake pans completely, before frosting and layering.
Place the first cake on a flat plate or surface. Spread half the frosting on top, followed by half the strawberries. Place the second cake layer on top, and spread with the remaining frosting and top with the remaining strawberries.
TO STORE: Strawberry shortcake should be stored in the refrigerator, as it can spoil when left at room temperature. Keep it covered and it will keep fresh for up to 5 days. TO FREEZE: Place slices of the cake in a shallow container and store in the freezer for up to 6 months.