Bring eggs and butter to room temperature. Beat the butter until light in color, then add eggs, erythritol, and stevia and beat again until well combined.

Sift dry ingredients over wet ingredients and mix again, then pour batter into a greasing 7 1/2" round baking dish. Smooth the batter with a spatula.

Bake for 25-30 minutes, or until the top is golden brown. Then, let cool and dislodge cake by going around the outside of the cake with a sharp knife.

Once fully cooled, cut the cake into 2 layers. Slice the strawberries into thin slices and lay around the cake in a circular pattern.

Spread 2 tbsp. Strawberry Chia Seed Jam over each layer. Then, whip the cream with sweetener of your choice and pipe the top of one layer.

Place the layer with no whipped cream on it on top of the other layer. Then, pipe the rest of the whipped cream onto the top of the cake.