Preheat the oven to 175 degrees Celsius.
Mix all the ingredients for the muffins except for the strawberries.
Divide the batter between five muffin forms.
Bake in the oven for 25-30 minutes (or until toothpick comes out clean).
Let them cool while prepareing the rest of the ingredients.
Add the milk and stevia/vanilla extract and sweetener in a pot and let it shimmer.
Add the tapioca starch (start with 0,5 tbsp) and whisk continiously until the cream thickens. Add more tapioka starch if the cream is too thin.
Set aside and let it cool.
Add coconut milk and vanilla extract in a bowl and whip until the cream is firm.
Divide the muffins in two piecies horizontally.
Use the bigger part of the muffin as the bottom.
Add vanilla cream on the bottom part of the muffin.
Place the cut strawberries around the edges of each muffin, cut side facing out.
Add whipped cream on top of the vanilla cream.
Place the top part of the muffin on the whipped cream.
Top each cake with additional whipped cream and a strawberry slice.