Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

Add the egg whites, 2 tablespoons sweetener, cream of tartar, and ½ teaspoon vanilla extract to a mixing bowl.

Beat on high until stiff peaks have formed.

In another bowl, blend together the egg yolks and cream cheese until smooth.

Fold the egg white mixture into the egg yolk mixture until just combined, being careful not to deflate the egg whites.

Scoop the batter into 18 small mounds on the prepared baking sheet.

Bake for 15-20 minutes until lightly browned and cooked through. Remove from the oven and set aside to cool.

In a mixing bowl, combine the heavy whipping cream with the remaining vanilla and sweetener. Beat until soft peaks have formed.

On one piece of cloud bread, add a layer of sliced strawberries, a serving of whipped cream, another layer of strawberries, and another slice of cloud bread on top.

Repeat until you have 9 shortcakes, then serve.