Step 1

Preheat oven to 350F. In a mixing bowl, add in the almond flour, oat fiber, baking powder and salt. Whisk until well combined and set aside.

Step 2

In another bowl, add in the egg white and beat using a hand mixer until you have stiff peaks, then set aside.

Step 3

In a third bowl, add in the egg yolks, Swerve confectioners, sour cream, heavy cream, vanilla extract, lemon juice and zest, then mix until well combined. Add in the egg whites and mix. Then add in the dry ingredients and mix until everything is well combined, but do not over mix.

Step 4

Pour the batter into 2 greased 9' round cake pans lined with parchment paper rounds (which are also great to use in the air fryer!). Using an offset spatula, spread the batter evenly and bake for 25-30 minutes or until a toothpick, when inserted, comes out clean.

Step 5

Allow to cool completely while you make the frosting.

Step 6

Add the heavy cream to a mixing bowl and whip using a hand mixer till you get stiff peaks, then set aside. In a separate bowl add in the cream cheese, butter and Swerve confectioners. Whip until well combined and fluffy.

Step 7

Add in the pureed strawberries, vanilla extract and the (optional) ground freeze dried strawberries and mix well. Mix in the whipped cream and continue mixing until there are no more streaks and the frosting is light and fluffy.

Step 8

Take the first cake and put in on your cake stand or plate rightside up. Add a little less than half the frosting and spread evenly using an offset spatula. Add the second cake layer over the top, upside down, which will ensure the cake is level.

Step 9

Add most of the remaining frosting over the top, spreading it out evenly over the top and over the sides a little. Using the remaining frosting to cover the sides of the cake. Now you can serve the cake as is, or you can decorate the top with sliced strawberries and/or lemon any way you like.