Bring butter and eggs to room temperature. Preheat oven to 350F.

Cream butter, using a hand blender. Add erythritol and liquid stevia, then mix again.

Add eggs and vanilla extract to the butter mixture, then mix again.

In a mesh strainer, add all dry ingredients over the wet ingredients: almond flour, unflavored protein powder, salt, psyllium husk powder, and baking powder.

Tap the sides of the mesh strainer to sift the dry ingredients over the wet ingredients.

Mix everything together until smooth and no lumps appear. Then, pour into a greased baking dish and smooth it out.

Bake for 25-30 minutes or until golden brown on the top. Once mostly cooled, use a knife to dislodge the sides of the cake from the dish, flip, and remove from the baking dish. Let cool fully. Slice strawberries into thin slices. Then, slice the cake into 2 layers. Lay the strawberries around the outside of each half of the cake on top, then put strawberry chia seed jam on the inner part on each top.

Whip up the whipped cream with sweetener of your choice and dollop it between the slices. Form the cake by placing one slice on top of the other, then pipe the rest of the whipped cream over the top of the cake.