Preheat your oven to 375°F / 190°C and line a large baking sheet with parchment paper for easy cleanup.
Gently hull and slice the fresh strawberries.
Set them aside while you prepare the shortcake batter.
In a small bowl, whisk together the almond flour, baking powder, and salt until well combined. This ensures the leavening is evenly distributed.
In a separate medium-sized bowl, whisk the egg until frothy.
Stir in the granular erythritol, heavy cream, melted butter, and vanilla extract. Gradually pour the dry into the wet , stirring continuously until a smooth, well-blended batter forms.
Drop 6 even spoonfuls of the batter onto your prepared baking sheet, leaving about 2 inches of space between each one.
Bake for 13 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the shortcakes cool completely on the baking sheet.
To assemble, split a cooled shortcake and top generously with whipped cream and the prepared sliced strawberries. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Do not overmix the batter once you add the dry .
Stir just until combined to keep the shortcakes tender.
