Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a bowl, combine all dry ingredients. Add dry ingredients to a food processor with cold butter, and pulse until crumbly. There should still be small bits of butter visible. You may also cut the butter in by hand using a pastry cutter.

Add sour cream and egg to the mixture and stir until a thick dough forms.

Form dough into a ball and place down on a piece of parchment paper. Press down using your hands until dough is about 3/4-inch thick. Press a 2.5-inch round biscuit cutter straight down into the dough (don't twist). Repeat until all dough has been used.

Place cut biscuits on a parchment lined baking sheet. Bake for 12-15 minutes, or until lightly golden brown.

Allow to cool, then slice each biscuit in half.

In a bowl, beat heavy cream with electric mixer until stiff peaks form. Add sweetener and vanilla, and mix again until combined.

To assemble each shortcake, top half of one biscuit with chopped strawberries and a dollop of whipped cream, then top with the other half biscuit. Top with additional whipped cream and chopped strawberries.

Serve immediately. Enjoy!