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Preheat your oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
In a large bowl, add butter and erythritol. Whisk until evenly combined. Add eggs, one at a time, whisking after each addition.
Add in vanilla. Whisk until evenly combined.
Add in almond flour, coconut flour, baking powder. Whisk until evenly mixed. Your batter should be thick.
Stir in chopped strawberries until just mixed and evenly spread out into the batter.
Pour batter into prepared pan.
Bake cake in the middle of your oven for about 40-45 minutes or until toothpick inserted comes out clean. Let cake cool before drizzling with glaze.
To make the strawberry glaze, whisk together all ingredients. If the glaze is too thin, add more powdered erythritol until it reaches your desired thickness. Drizzle over the cake.