Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment. Whisk together all-purpose flour, almond flour, baking powder, and salt.

Beat butter and granulated sweetener until fluffy and pale, about 3 minutes. Beat in eggs one at a time, then vanilla.

Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined, then fold in diced strawberries.

Divide batter between pans, smooth tops, and bake 25 to 30 minutes until centers spring back and a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.

Beat cream cheese and butter until smooth. Sift in powdered erythritol and freeze-dried strawberry powder, add vanilla, and beat until fluffy.

Place one cooled layer on a plate, spread with about a cup of frosting. Top with the second layer, then frost the top and sides. Garnish with fresh strawberry slices if desired. Serve at room temperature.