Combine flour and sugar in a medium bowl. Cut in cold butter until coarse crumbs form. Cover and refrigerate until ready to use.

Whisk eggs, milk, cinnamon, sweetener, and vanilla together in a measuring cup.

Place ½ of bread in a greased slow cooker. Top with cream cheese and ⅓ of strawberries. Pour over ⅓ of egg mixture. Top with remaining bread, strawberries, and egg mixture, making sure all bread cubes are covered.

Tightly cover and refrigerate for at least two hours, preferably overnight.

Preheat the slow cooker and bake for 4-6 hours on low until set. Allow to rest for 10 minutes before serving.