Slice fresh strawberries and place them in a medium bowl. Sprinkle with powdered erythritol and add lemon juice. Toss gently to combine, then let sit for 20-30 minutes.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine almond flour, powdered erythritol, baking powder, and sea salt. Cut in cold butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together eggs, heavy whipping cream, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir until just combined. Shape the dough into a circle on the baking sheet. Bake for 20-22 minutes or until golden brown.

Remove shortcake from the oven and let it cool on a wire rack for 10-15 minutes.

In a chilled mixing bowl, combine cold heavy whipping cream with powdered erythritol and vanilla extract. Whip until stiff peaks form.

Slice the cooled shortcake in half. Layer one half with macerated strawberries and whipped cream, then top with the other half and more whipped cream.