Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, 1/4 cup granulated erythritol, and baking powder.
Add the melted butter, egg, heavy cream, and vanilla extract to the dry ingredients. Stir until a thick dough forms. Scoop the dough into 6 equal mounds on the prepared baking sheet, spacing them a couple of inches apart. Gently flatten each mound to about 3/4 inch thick.
Bake for 14 to 16 minutes, until the tops are golden and the edges feel firm. Remove from the oven and let the shortcakes cool completely on the baking sheet.
While the shortcakes bake and cool, toss the sliced strawberries with 1 tablespoon of granulated erythritol in a bowl. Let them sit for at least 15 minutes so they release their juices and develop a light syrup.
In a large chilled bowl, beat the cold heavy whipping cream, powdered erythritol, and vanilla extract with an electric mixer on high speed until stiff peaks form. Be careful not to over-whip.
Slice each cooled shortcake in half horizontally. Place the bottom halves in serving dishes or cups, then layer on a generous spoonful of macerated strawberries along with their juices.
Add a big dollop of whipped cream, place the top half of the shortcake on top, and finish with another spoonful of strawberries and a final swirl of whipped cream. Serve immediately.
