Preheat the oven to 350℉. Grease the sides and bottom of a 9-inch springform cake pan with cooking spray, then line the bottom with parchment paper. Grease the top of the parchment paper as well. I use organic avocado oil.
In a large mixing bowl bowl, mix the softened butter and 1/2 cup granulated monk fruit on medium-high speed for 2-3 minutes, or until pale and fluffy.
Add the egg, Greek yogurt, sourdough discard, and vanilla extract to the butter mixture and mix on medium/low speed until smooth and combined.
Add the flour, baking powder, and salt. Mix until no dry spots remain and you have a smooth, thick cake batter.
Transfer the batter to the prepared pan, using a spatula to spread it evenly. Press the halved strawberries into the batter, keeping the berries as close together as possible.
Bake for 60-65 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool for at least 30 minutes, then dust with a confectioner's sugar substitute (I also use monk fruit here) and serve.
Servings 8
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.