Line with parchment paper a 9 inch round baking pan, leaving an overhang on the sides to lift the cake/scone out when it’s done. Set aside.
In a mixer bowl, add the egg, coconut oil, sweetener, and vanilla extract. Beat on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula if necessary.
With the mixer on low speed, add the almond flour, cornstarch, shredded coconut, and baking powder until just incorporated.
Add the strawberries and with your hands incorporate them into the batter.
Remove the batter from the mixer bowl to the prepared baking pan. Spread the batter evenly. If you prefer, you can sprinkle some coarse sugar or granulated sweetener over the top.
Bake for 35-40 minutes.
Let it cool for about 15 minutes before removing from the pan.
Lift the scones up from the pan and cut into 8 pieces.