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 tablespoon 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 tablespoon of whipped cream.
Serve and enjoy.
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 gNUTRITIONAL 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