Quick Paleo Strawberry and Lemon Shortcake Recipe

Stacey

A quick, grain-free strawberry lemon shortcake that can be made paleo or low carb. Dairy-free and nut-free options included.

• SHORTCAKE:
• 1 egg, beaten
• ½ tablespoon coconut oil or butter, melted
• 2½ teaspoons milk of choice (unsweetened almond or unsweetened coconut milk)
• 1 tablespoon coconut flour
• ¼ teaspoon lemon extract (or vanilla extract for a non-lemon version)
• 2 teaspoons lemon juice (optional; omit for non-lemon version)
• ¼ teaspoon lemon zest (optional)
• Sweetener: 2 teaspoons honey for paleo, or 6 drops stevia + 1 teaspoon erythritol (Swerve) for low-carb
• ⅛ teaspoon baking soda + ¼ teaspoon apple cider vinegar (starch-free option), or use ½ teaspoon baking powder instead
• 3 strawberries, sliced
• ¼ teaspoon honey or ⅛ teaspoon granular erythritol to drizzle/sweeten berries
• WHIPPED FILLING AND TOPPING:
• ⅓ cup coconut cream or heavy whipping cream
• ½ teaspoon honey or 8 drops liquid stevia for low carb
• ¼ teaspoon lemon extract or lemon juice (optional)
• ¼ teaspoon lemon zest (optional)

1. In a small heat-safe ramekin (about 6 ounces), combine the melted coconut oil or butter, beaten egg, milk of choice, lemon extract (or vanilla), lemon juice, lemon zest, and your chosen sweetener. Whisk thoroughly to combine.
2. Sift or whisk in the coconut flour and mix vigorously, scraping the sides to ensure there are no lumps. The batter will thicken quickly.
3. If using the baking soda option, stir baking soda and apple cider vinegar together in a small pinch bowl (it will fizz). Alternatively, use ½ teaspoon baking powder and skip the vinegar step.
4. Add the baking soda-vinegar mixture (or baking powder) to the ramekin and mix well so the leavening is evenly distributed.
5. Microwave the ramekin for 1 minute and 30 seconds, or bake at 400°F (200°C) for about 12 minutes until set. Let the cake cool slightly. Run a knife around the edges to loosen the cake, then invert or lift it from the ramekin and allow it to cool a bit more.
6. Use a long knife to slice the cake in half horizontally to create a top and bottom shortcake layer.
7. Prepare the whipped topping by placing the coconut cream or heavy cream, honey (or stevia), and optional lemon extract/zest in a small bowl. Whip with a hand mixer or immersion blender until soft peaks form.
8. Spread about 1 tablespoon of the whipped cream onto the bottom shortcake half. Arrange sliced strawberries over the cream and drizzle with a little honey or sprinkle with erythritol/stevia if desired for extra sweetness.
9. Place the top shortcake half over the strawberry layer with the rounded side up. Add another tablespoon of whipped cream on top and garnish with a few extra berries.
10. Serve immediately and enjoy.

Nutritional data for low carb version: Calories: 277; Fat: 23 g; Carbs: 7 g; Net Carbs: 4.5 g; Fiber: 2.5 g; Protein: 7 g; Sugar: 2 g.

Nutritional data for paleo version (with honey): Calories: 315; Fat: 23 g; Carbs: 17 g; Net Carbs: 14.5 g; Fiber: 2.5 g; Protein: 7 g; Sugar: 12 g.

Serving: 1 shortcake — Calories: 277 kcal — Carbohydrates: 7 g — Protein: 7 g — Fat: 23 g — Fiber: 2.5 g — Sugar: 2 g.

Tried this recipe? Share your results on social media and tag the recipe name so others can find it.