Preheat oven to 350. Grease a loaf pan liberally with butter.
In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
Stir in the flours, baking powder, and salt until thoroughly combined. Fold in the strawberries. Pour into loaf pan and spread evenly.
Bake at 350 for 45-60 min until golden, firm to the touch, and no longer jiggly.
Meanwhile, whip the cream. Once peaks form add the sweetener. Refrigerate until ready to serve. Slice the cake and serve with whipped cream and extra berries.
Nutrition: The nutrition facts are for 1 slice of cake with 1/10th of the whipped cream and the strawberries that are mixed into the batter. There are 3.7 NET carbs per serving. Topping with extra strawberries will increase the number of carbs accordingly.
Trim Healthy Mama Baking Blend: 1 ½ cups of Trim Healthy Mama Baking Blend may be substituted for the almond flour, coconut flour, and ground golden flax.