Prep the strawberries: In a bowl, toss sliced strawberries with sweetener and lemon juice. Let them sit for 15–20 minutes to macerate and release their juices.

Heat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until evenly combined.

Cut in the butter: Add the cold butter cubes. Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs. Keep some tiny bits of butter for flakiness.

Add wet ingredients: Whisk eggs, cream, vanilla, and almond extract in a small bowl. Pour into the dry mixture and stir until a soft dough forms. It should be thick but scoopable.

Shape the biscuits: Using a large cookie scoop or spoon, portion 6–8 mounds onto the baking sheet. Gently pat the tops to smooth without flattening too much.

Bake: Bake for 16–20 minutes, until the edges are golden and the centers are set. Let them cool on the tray for 5 minutes, then transfer to a rack to cool completely.

Whip the cream: In a chilled bowl, beat the cream, sweetener, vanilla, and a pinch of salt to soft peaks. Don’t overbeat or it can turn grainy.

Assemble: Split each biscuit horizontally with a serrated knife. Spoon strawberries with some of their juices over the bottom half, add a generous dollop of whipped cream, and cap with the top half. Finish with more berries and cream if you like.

Serve: Enjoy right away for the best texture and flavor.