Quick Paleo Strawberry Lemon Shortcake

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Strawberry Lemon Shortcake, Paleo  beautyandthefoodie.com

Quick Paleo Strawberry Lemon Shortcake. A delicious, fast, single serve, creamy strawberry, lemon shortcake treat for the end of summer.  I wanted to make one more recipe with strawberries before summer ends. This one has a  paleo and a low carb version. It can be made quick in the microwave, or baked in oven, for those of you who don’t have or use the microwave. I  gave different options for people trying to avoid grains, dairy, starches, and nuts. For some reason, this tastes like a lemon twinkie with strawberries.  Also, if you are not a lemon lover, or just want a more traditional shortcake, then swap the lemon extract with vanilla extract, and leave out the lemon zest. This recipe was adapted from my Quick Paleo English Muffin recipe that is also on this site at:Quick Paleo English muffins

Recipe and directions are in the recipe box at the bottom of page.

 

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Recipe and Directions Below:

Quick Paleo Strawberry Lemon Shortcake
Print
Recipe type: paleo, low carb, primal, grain free, nut free, starch free.
Cuisine: Fast dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 1
A fast, grain free, creamy, strawberry, lemon shortcake. With paleo, low carb, nut free, starch free, and dairy free options.
Ingredients
  • LEMON SHORTCAKE:
  • 1 egg, beaten
  • ½ tbsp coconut oil or butter, melted, where to buy coconut oil
  • 2½ tsp milk of choice: unsweetened almond or unsweetened coconut milk, like this one
  • 1 tbsp coconut flour, like this one
  • ¼ tsp lemon extract ( organic, GF kind), like this one, can use vanilla extract instead for non lemon version.
  • 2 tsp lemon juice, can omit for non lemon version.
  • ¼ tsp lemon zest, can leave out for non lemon version.
  • Sweetener of choice: 1¼ tsp honey, or 6 drops stevia + 1 tsp Swerve (erythritol) sweetener for low carb option.
  • ⅛ tsp baking soda + ¼ tsp apple cider vinegar, mixed in separate pinch bowl (starch free option), or can use ½ tsp baking powder instead.
  • 3 strawberries, sliced.
  • ¼ tsp honey (paleo), or ⅛ tsp granular stevia for low carb * optional, for sprinkling on berries, can omit if berries are ripe.
  • WHIPPED FILLING AND TOPPING:
  • ⅓ cup coconut cream, or heavy whipping cream.
  • ½ tsp honey, or 8 drops liquid stevia for low carb.
  • ¼ tsp lemon extract or lemon juice
  • ¼ tsp lemon zest.
Instructions
  1. In small glass or ceramic ramekin or bowl (6 ounce works well), combine: melted oil or butter, beaten egg, milk of choice, vanilla extract, lemon juice, lemon zest, and sweetener of choice.
  2. Add sifted coconut flour to ramekin and mix in vigorously, scraping the sides of bowl.
  3. Combine in separate pinch bowl: baking soda and apple cider vinegar (will be very fizzy), or skip this step if using baking powder.
  4. Add baking soda-apple cider vinegar mixture to ramekin (or baking powder, if using that option) and mix in thoroughly.
  5. Microwave for 1 minute and 30 seconds, or bake at 400 for 12 minutes. Let cake cool a little. Use a knife between sides of cake and bowl and slide around to loosen (as seen in photo above). Remove from ramekin and let cool a little more. Use a long knife to cut in half sideways (as seen in photo above). Set aside.
  6. Put all whipped topping ingredients in a small bowl and use immersion hand blender or hand mixer to whip until whipped topping forms.
  7. Spread 1 tbsp of whipped topping on half of shortcake cake (as seen in photo above). Layer strawberry slices on top of whipped topping. Drizzle with optional honey or sprinkle with optional stevia. Place other half of shortcake, with rounded side facing up, on top of strawberry layer (as seen in photo above).
  8. Top the cake with another tbsp of whipped cream.
  9. Serve and enjoy.
Notes
NUTRITIONAL DATA FOR LOW CARB VERSION: CAL: 277, FAT: 23 g, CARBS: 7g / NET CARBS: 4.5 g, FIBER: 2.5 g, PROTEIN: 7 g, SUGAR: 2 g


NUTRITIONAL DATA FOR PALEO VERSION with HONEY: CAL: 315, FAT: 23 g, CARBS: 17 g / NET CARBS: 14.5 g, FIBER :2.5 g, PROTEIN: 7 g, SUGAR: 12 g

Comments

  1. Helenbuck says

    I don’t understand why there are two whipped topping recipes. Do you only choose one? What’s the difference? Or is it one for the middle and one for the top? Sounds like too much trouble to make both when they are so similar. Please advise…I want to try this tonight for my dad’s birthday dinner.

    • says

      Helen, it is just one. I think somehow it posted double when I pasted it from Micro Soft Word. I fixed it. Sorry for the confusion.
      ~ Stacey

  2. Dave N says

    Looks amazing, and I’m going to use this recipe soon :-)

    If you’re using Coconut Cream for the whipped cream, I find putting a can of it in the fridge overnight helps. Use the part that has solidified at the top of the can, which will likely end up being about 1/3 cup or more.

  3. Michelle says

    This sounds delish! Do you have any suggestions for making this in larger quantities? I’m thinking I would still mix each one up individually but put into a muffin pan. Or do you have a larger recipe to make this as a cake to serve with berries and cream? Thanks!!

    • says

      Michelle, I have not tried it but I think if you multiplied all the ingredients by 4 or 5, and put it in an 8×8 pan that it should work.
      ~Stacey

    • says

      Thank you Rachel, that was a happy accident on that shot and the lighting was good that day. All of your shots are perfect and no accident either. You really know what your doing with the camera! Love your food and your blog. I feel like your photos could be in print magazines! Thank you for stopping by.
      Sincerely,
      Stacey

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