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    Home » Quick Paleo Strawberry Lemon Shortcake

    Quick Paleo Strawberry Lemon Shortcake

    26 August, 2013 by Stacey 18 Comments

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    Quick Paleo Strawberry Lemon Shortcake-

    A quick paleo strawberry lemon shortcake that is also keto, low carb and simple to make.

    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 quickly in the microwave, or baked in the 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 the page.

    strawberry lemon shortcake 057muffin prepmuff knife prepstrawberry lemon shortcake 046whipping creamhalf layer whip strawberry lemon shortcake

        

    Recipe and Directions:

    Quick Paleo Strawberry Lemon Shortcake

    Stacey
    A fast, grain free, creamy, strawberry, lemon shortcake. With paleo, low carb, nut free, starch free, and dairy free options.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 3 mins
    Cook Time 2 mins
    Total Time 5 mins
    Course grain free, low carb, nut free, paleo, primal, starch free
    Cuisine Fast dessert
    Servings 1
    Calories

    Ingredients
      

    • LEMON SHORTCAKE:
    • 1 egg beaten
    • ½ tbsp coconut oil or butter melted
    • 2 ½ tsp milk of choice: unsweetened almond or unsweetened coconut milk
    • 1 tbsp coconut flour
    • ¼ tsp lemon extract , 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: 2 tsp honey for paleo, 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 or ⅛ tsp granular erythritol for low carb * optional, for sprinkling on berries, can omit if berries are ripe., paleo
    • 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
     

    • 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.
    • Add sifted coconut flour to ramekin and mix in vigorously, scraping the sides of bowl.
    • Combine in separate pinch bowl: baking soda and apple cider vinegar (will be very fizzy), or skip this step if using baking powder.
    • Add baking soda-apple cider vinegar mixture to ramekin (or baking powder, if using that option) and mix in thoroughly.
    • 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.
    • Put all whipped topping ingredients in a small bowl and use immersion hand blender or hand mixer to whip until whipped topping forms.
    • 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).
    • Top the cake with another tbsp of whipped cream.
    • Serve and enjoy.

    *As an Amazon Associate I earn from qualifying purchases.

    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
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Easy Keto Mixed Berry Crumble



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    Reader Interactions

    Comments

    1. Roz

      October 02, 2017 at 10:09 pm

      Very nice to have something not chocolate. I made it vanilla but will probably try the lemon version in the future

      Reply
      • Stacey

        October 05, 2017 at 9:36 am

        Thank you for trying the recipe, Roz 🙂

        Reply
    2. Kim

      May 23, 2015 at 12:21 pm

      Trying this tomorrow for our Memorial Day festivities. Thank you!

      Reply
    3. Brenda

      August 01, 2014 at 3:59 am

      Wow this looks yummy! I got some strawberries from the farmers market today and I've been missing shortcakes ever since I stopped eating wheat. I'm definitely going to try this out tomorrow!

      Reply
      • Stacey

        August 01, 2014 at 4:17 pm

        Brenda, thank you for your kind words and trying the recipe. I hope it makes your wheat free diet a little easier.
        ~Stacey

        Reply
    4. Helenbuck

      July 26, 2014 at 5:16 pm

      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.

      Reply
      • Stacey

        July 27, 2014 at 12:53 am

        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

        Reply
    5. Dave N

      May 30, 2014 at 12:44 am

      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.

      Reply
      • Stacey

        May 30, 2014 at 7:39 pm

        Dave, thanks for the great coconut cream tips. I always forget to tell people they can make it that way.
        Sincerely,
        Stacey

        Reply
    6. Michelle

      May 21, 2014 at 12:58 pm

      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!!

      Reply
      • Stacey

        May 24, 2014 at 2:39 am

        Michelle, I have not tried it but I think if you multiplied all the ingredients by 4 or 5, and put it in an 8x8 pan that it should work.
        ~Stacey

        Reply
    7. Sandee

      April 29, 2014 at 4:45 am

      Can you use vegan butter for these recipes?

      Reply
      • Stacey

        May 01, 2014 at 5:07 am

        Sandee, you could use that or coconut oil.
        ~Stacey

        Reply
    8. Rachel @ GrokGrub

      April 13, 2014 at 5:23 pm

      Love how you caught the cream dripping down, great shot!

      Reply
      • Stacey

        April 13, 2014 at 11:36 pm

        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

        Reply
    9. The Slapdash Sewist

      March 14, 2014 at 11:18 pm

      Thank you for this recipe! I made it last night and it was delicious. I used the oven option but next time I'll try it in the microwave to compare.

      Reply
    10. Beverly Shumway

      March 12, 2014 at 9:06 pm

      Is this recipe correct with only 1 Tablespoon of coconut flour?
      Sounds and looks delicious!

      Reply
      • Stacey

        March 14, 2014 at 10:11 pm

        Beverly, yes it is only 1 Tbsp coconut flour. A little coconut flour goes a long way since it absorbs so much liquid.
        Thank you,
        Stacey

        Reply

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