Preheat the oven to 350 degrees Fahrenheit.
Line a loaf pan with parchment paper.
In a large mixing bowl, add the butter and monk fruit and mix.
Slowly add in the sour cream and beat until combined.
Add the eggs one at a time, constantly mixing in between.
Add in the flours, baking powder and salt until combined.
Gently fold in the strawberries.
Pour into the prepared loaf pan.
Bake for 55-60 minutes.
While the bread is baking, mix the cream in a small bowl.
Use a hand mixer to mix until peaks form and then gently mix in the monk fruit sweetener.
Keep the whipped cream in the refrigerator until the bread is done cooking and cooled.
Cut a slice of the strawberry shortcake bread and top with whipped cream.
Optional: top with additional strawberries and serve your delicious keto strawberry shortcake.
