Line a standard loaf pan with a large enough piece of plastic wrap to leave ends hanging over the long sides of the pan.
In a large mixing bowl, whip the mascarpone cheese with an electric mixer until softened. Add the heavy cream and mix into the mascarpone.
Add the Keto Chow and powdered erythritol to the mascarpone mixture and beat on low until the Keto Chow is fully incorporated. Raise speed to medium and beat until mixture is fully combined.
Spread a thin layer of the mixture on the bottom of the lined pan. You will need to hold the plastic in place for the first layer.
Place about half of the cookies to cover the cream, press them down gently so they stay in place.
Spread a layer of the mascarpone mixture over the cookies, spreading it all the way to the edges of the pan so that no cookies are visible.
Layer the sliced strawberries over the mascarpone, laying them like tile to cover the entire surface.
Continue with another layer of the mascarpone and the cookies, ending with a final layer of the mascarpone mixture.
Press down on the cake gently, to make sure the bottom of the pan is filled in, and all the layers are pressed together.
Cover with the overhanging plastic wrap and chill in the refrigerator overnight.
To serve, use the plastic wrap to pull the cake out of the pan, flip it over onto a serving tray, and garnish with whipped cream, sliced strawberries, and cookies.