Prepare the Strawberries

1. Dice the strawberries and mix them with 1 tablespoon of allulose.  Stir and allow the strawberries to sit for about 30 minutes.  (see notes below for more options)

Prepare the Sponge Cake

1. Preheat oven to 350º with the rack in the middle. Generously coat an 9-inch cake pan (see Note above) with cooking spray.  In a medium bowl, stir almond flour, baking soda, cinnamon, and salt.
2. In a large bowl, whisk eggs, sour cream, sweetener, olive oil, vanilla, and lemon zest (if using) until smooth. Mix in dry ingredients with a spoon until combined.
3. Pour the batter into the prepared pan and bake until golden all over and firm on top, 30 to 35 minutes. Run a knife around the edges to loosen and let it cool before removing it from the cake pan to fully cool on a cooling rack.

Prepare the Sugar-Free Whipped Cream

1. In a cold mixing bowl, whip together 1/2 cup powdered allulose and all the remaining ingredients until light and fluffy.  Taste the whipped cream and whip in additional sweetener to taste.  Be careful not to overwhip!

Assemble the Strawberry Shortcake Mason Jars

1. Layer each jar with whipped cream, followed by strawberries and then add some sponge cake.  Keep repeating the layers until the jar (or serving dish!) is filled.
2. Refrigerate until ready to serve.