Preheat your oven to 350°F (180°C). Line two 8-inch cake pans with parchment paper and lightly grease with cooking spray.

In a large mixing bowl, whisk together the almond flour, baking powder, and sweetener.

Add the melted butter, egg whites, and vanilla extract. Mix until a smooth batter forms.

Divide the batter evenly between the pans. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes completely on a cooling rack before assembling.

In a bowl of a stand mixer, whip the heavy cream and gelatin until soft peaks form.

Add the cream cheese, sweetener, and vanilla extract. Beat until smooth and fluffy.

Slice most of the strawberries, reserving 12–13 whole ones for decoration.

In a small saucepan, melt butter and cream cheese over low heat. Stir until smooth.

Whisk in the heavy cream, cocoa powder, and sweetener. Bring the mixture to a boil, then reduce the heat to medium-low.

Simmer for 8–10 minutes, stirring occasionally, until the ganache thickens and becomes glossy.

Place one cake layer on a serving plate. Spread half the filling evenly on top, then layer with sliced strawberries.

Place the second cake layer on top. Spread the remaining filling over the top and sides.

Pour the ganache over the cake. Use an offset spatula to smooth it evenly over the top and sides.

Decorate with piped ganache swirls and whole strawberries.

Refrigerate for at least 30 minutes before serving.