Quick Paleo Strawberry Lemon Shortcake-
Quick Paleo Strawberry Lemon Shortcake is keto-friendly, low carb, and very simple to prepare.
A fast, grain-free strawberry lemon shortcake served with whipped cream and fresh berries.
This single-serve dessert is creamy, bright with lemon, and an easy way to enjoy late-summer strawberries. I wanted to share one more strawberry recipe before the season ends.
The recipe offers both paleo and low-carb options and can be cooked quickly in the microwave or baked in the oven for those who prefer that method. Alternatives are included for people avoiding grains, dairy, starches, or nuts.
The flavor has a nostalgic lemon-cake note—some say it resembles a lemon Twinkie with strawberries. If you prefer a more classic shortcake, substitute vanilla extract for the lemon extract and omit the lemon zest.
This recipe was adapted from my Quick Paleo English Muffin recipe.
Preparing the quick shortcake and slicing the berries.
Whipping cream or coconut cream with lemon, sweetener, and zest.
Layering the cream and berries on the shortcake.
Top with the other shortcake half.
Garnish with whipped cream and extra berries for a pretty finish.
The recipe and detailed directions are in the recipe card below.
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Recipe and Directions:
📖 Printable Recipe Card
Quick Paleo Strawberry Lemon Shortcake
Stacey
Pin Recipe
1 min
2 mins
5 mins
Ingredients
- SHORTCAKE:
- 1 egg beaten
- ½ tablespoon coconut oil or butter melted
- 2 ½ teaspoon milk of choice: unsweetened almond or unsweetened coconut milk
- 1 tablespoon coconut flour
- ¼ teaspoon lemon extract can use vanilla extract for a non-lemon version
- 2 teaspoon lemon juice optional for non-lemon version
- ¼ teaspoon lemon zest optional
- Sweetener of choice: 2 teaspoon honey for paleo or 6 drops stevia + 1 teaspoon erythritol (Swerve) for low carb
- ⅛ teaspoon baking soda + ¼ teaspoon apple cider vinegar mixed separately (starch-free option); or use ½ teaspoon baking powder instead
- 3 strawberries sliced
- ¼ teaspoon honey or ⅛ teaspoon granular erythritol for low carb
- 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
Instructions
- In a small glass or ceramic ramekin (6-ounce works well), combine melted oil or butter, beaten egg, milk of choice, lemon extract (or vanilla), lemon juice, lemon zest, and your chosen sweetener.
- Add sifted coconut flour and mix vigorously, scraping the sides to incorporate fully.
- If using baking soda, mix baking soda and apple cider vinegar in a small separate bowl (it will fizz). If using baking powder, skip this step.
- Stir the baking soda–vinegar mixture into the batter (or add baking powder) and mix thoroughly.
- Microwave for 1 minute 30 seconds, or bake at 400°F (200°C) for about 12 minutes. Let the cake cool briefly, run a knife around the edge to loosen, remove from the ramekin, and cool a bit more. Slice the cake horizontally with a long knife and set aside.
- Combine the whipped topping ingredients in a small bowl and whip with an immersion blender or hand mixer until soft peaks form.
- Spread about 1 tablespoon of whipped topping on the bottom half of the shortcake. Layer sliced strawberries over the cream and drizzle with a little honey or sprinkle erythritol/stevia if desired. Place the top half of the shortcake (rounded side up) over the strawberries.
- Top with another tablespoon of whipped cream, garnish with extra berries, and serve.
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Notes
Nutrition
Calories: 277 kcal
Carbohydrates: 7 g
Protein: 7 g
Fat: 23 g
Fiber: 2.5 g
Sugar: 2 g
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