Preheat oven to 300F. Separate the egg whites from the yolks. Beat the whites until fluffy.

Add the cream cheese, vanilla, baking powder, and erythritol to the egg yolks and beat until smooth.

Slowly fold the egg whites into the egg yolk mixture. Add about one-third of the mixture at first and mix well, then gently fold in the rest a little bit at a time.

Spread the mixture in equal measures onto a baking sheet lined with a Silpat or parchment paper. (Remember, each strawberry shortcake requires two separate halves, so total cakes should be double the serving size listed.) Bake for 25–30 minutes.

Once done, whip up some heavy cream up and slice the strawberries.

Assemble the strawberry shortcakes with the sliced strawberries and a dollop of heavy cream.