In a large mixing bowl, combine heavy whipping cream, powdered sweetener, vanilla extract, and a pinch of salt, then whip using a hand mixer until soft peaks form and the texture becomes light and fluffy.

Wash the strawberries thoroughly, pat them completely dry with a paper towel, and slice them evenly into thin pieces for smooth layering.

Spread a thin, even layer of whipped cream at the bottom of your dish to create a base that prevents sticking.

Arrange a single layer of keto cookies or biscuits over the cream, breaking them gently to fit and cover all gaps.

Spread a generous layer of whipped cream over the cookies, smoothing it out evenly with a spatula.

Add a layer of sliced strawberries on top, distributing them evenly for consistent flavor in every bite.

Repeat the layering process (cookies, cream, strawberries) until all ingredients are used, ensuring each layer is even and well spread.

Finish with a final layer of whipped cream on top and garnish with a few strawberry slices for presentation.

Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 6–8 hours or overnight to allow the layers to soften and set into a cake-like texture.

Before serving, let the cake sit at room temperature for 5 minutes, then slice carefully and serve chilled.