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In a medium bowl, whisk together the chopped strawberries, sweetener, and lemon juice. Let sit to macerate.
Preheat the oven to 325ºF and line a large baking sheet with a silicone liner or parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, whey protein, sweetener, baking powder, lemon zest, and salt.
Grate the butter into the bowl with a cheese grater and whisk to distribute throughout the dry ingredients. The stir in the eggs and vanilla until the dough comes together. If the dough is very dry and won't hold together, stir in the cream one tablespoon at a time.
Drop the dough by rounded spoonfuls onto the prepared baking sheet into 10 mounds. Gently shape by into high, rounded mounds and bake 15 to 18 minutes, until golden brown and the tops are just firm to the touch. Remove and let cool completely on the pan.
In a large bowl, whip the cream with the sweetener and vanilla until it holds stiff peaks.
Cut each biscuit in half carefully. Place the bottom half on a plate and top with some whipped cream and berries. Place the top half of the biscuit on top and add another small dollop of whipped cream.