Wash the strawberries, remove the stems, and cut into quarters. Place in a large bowl. Zest a lemon and set the zest aside before squeezing a tablespoon of lemon juice into the bowl. Sprinkle the sugar substitute and salt over the strawberries and set aside. The sugar and salt should bring out juices in the strawberries to create a syrupy mixture.

Mix the Greek yogurt and protein powder together in a separate bowl. Set aside.

Preheat oven to 375F and spray a baking sheet with nonstick spray.

Mix the flour, sugar substitute, salt, and baking powder in a large bowl before cutting the butter in with a fork. (This should be easy with light butter since it's so soft.)

Add the lemon zest and Greek yogurt and mix until a dough begins to form. Don't over mix. There should be some remaining flour in the bowl. (I used a stand mixer, but you can hand mix with a rubber spatula or even a few pulses in a food processor.)

Empty the dough and remaining dry ingredients onto a flat surface. Use your hands to work everything together until no crumbs remain. Press the dough into a small rectangle and use a knife to cut it into 4 pieces.

Use your hands to press the sides in and form squares with rounded edges, about 3x3 inches each.

Optional: brush the tops with an egg yolk, an extra tablespoon of butter, or spray with a bit of cooking spray.

Bake for 18-22 minutes or until the tops begin to turn golden brown around the edges.

Use a knife to cut each biscuit in half. Top one half with strawberries and a bit of juice, followed by the cream and more strawberries. Place the other half of the biscuit on top and serve.