For the cake: Preheat the oven to 350°F. Prepare 2 8-inch round baking pans, line the bottom with parchment paper and grease the sides.

In a large mixing bowl, combine the natural sweetener, butter, eggs and vanilla extract. Beat on medium speed until the eggs and butter are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.

Next mix in the sour cream and beat until well combined.

Combine the dry ingredients in a separate bowl. Add half the dry ingredients and beat on low speed while pouring in half of the almond milk. Mix until just combined.

Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining almond milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter evenly between the pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 23-25 minutes. Rotate your pans in the oven halfway through baking.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.

Once cool, slice the cakes in half width-wise so you have 4 layers of cake. Set in the freezer to cool. It is easier to frost frozen cakes.

For the filling: Chop and puree the strawberries using an immersion blender or food processor.

In a medium-sized sauce pan, combine pureed strawberries, lemon juice, natural sweetener and gelatin stir well. Cook over medium-high heat until mixture starts to boil, stirring frequently.

Reduce heat and simmer for another 5 minutes, stirring occasionally until the strawberry puree starts to thicken. Place filling in the fridge to cool completely.

For the frosting: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the confectioners Swerve and vanilla and continue beating on high speed until soft peaks form.

Next, spoon the mascarpone into the bowl and continue beating at a high speed until stiff peaks form.Taste and adjust sweetness to your liking.

NOTE: If using cream cheese, stir with a fork to loosen before adding to the heavy cream or you will get lumps.

To assemble the cake, spread 1/3 of the strawberry mixture over the bottom layer of cake, spread a layer of frosting over the strawberry sauce and spread evenly with your offset spatula.

Add the second and third layers of cake and repeat the above steps using all of the remaining strawberry sauce. Next, add the final layer of cake on top. Frost the top and sides of the cake using a knife.

Garnish with fresh strawberries. Store in the fridge until ready to serve.