Instructions

1. Preheat oven to 350 degrees. Spray an 8x8 square baking dish with non-stick spray.
2. Add the melted butter, heavy cream, eggs, and vanilla to a mixing bowl and mix with an electric mixer until well combined.
3. Add the coconut flour, xylitol, stevia, salt, and baking soda to the bowl and stir to combine.
4. Spread the batter into the prepared baking dish and place in the oven.
5. Bake for 15-20 minutes or until the top springs back when lightly touched and a toothpick comes out clean.
6. Cool completely.
7. To make the whipped cream, beat together the cold whipping cream, vanilla, and sweetener until stiff peaks form.
8. Spread the whipped cream over the cake.
9. Taste the strawberries and sprinkle with sweetener, if needed.
10. Cut the cake into 12 slices and top with strawberries when serving.
11. Store cake, tightly covered, in the fridge for up to 2 days.