Quick Paleo Strawberry Lemon Shortcake
Quick Paleo Strawberry Lemon Shortcake is a fast, single-serve dessert that’s paleo-friendly and easy to adapt for low-carb, keto, dairy-free, or nut-free diets. It comes together in minutes, can be made in the microwave or baked in the oven, and pairs tender shortcake with whipped cream and fresh strawberries for a bright, summery finish.
This recipe is ideal when you want a small, satisfying dessert without baking an entire pan. It has a lemony flavor that some describe as reminiscent of a lemon Twinkie, but if you prefer a more classic shortcake you can swap the lemon extract and zest for vanilla. The method is simple and flexible: make the shortcake in a ramekin, whip up a creamy filling, slice berries, and assemble.
Prep is minimal: mix the batter in a small ramekin, microwave or bake, then cool slightly while you slice the strawberries and whip the cream or coconut cream.
The whipped filling can be made from coconut cream for a dairy-free option or heavy whipping cream for a richer, traditional version. A touch of lemon extract or juice and a bit of zest bring a bright note that complements the strawberries.
Layer the whipped cream and berries between the shortcake halves, add a dollop on top, and enjoy immediately. This is perfect for a quick dessert or a light summer treat.
Below is the printable recipe card with ingredients and step-by-step directions.
Recipe and Directions
Printable Recipe Card
Quick Paleo Strawberry Lemon Shortcake
Author: Stacey
A fast, grain-free strawberry lemon shortcake with options for paleo, low carb, nut-free, starch-free, and dairy-free diets. Single serving.
Ingredients
- 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 use vanilla extract for a non-lemon version)
- 2 teaspoons lemon juice (optional for non-lemon version)
- ¼ teaspoon lemon zest (optional)
- Sweetener of choice: 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 (mix together), or ½ teaspoon baking powder as an alternative
- 3 strawberries, sliced
- ¼ teaspoon honey (or ⅛ teaspoon granular erythritol for low carb), to drizzle on berries
- WHIPPED FILLING AND TOPPING:
- ⅓ cup coconut cream (chilled) or heavy whipping cream
- ½ teaspoon honey or 8 drops liquid stevia for low carb
- ¼ teaspoon lemon extract or a splash of 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, lemon or vanilla extract, lemon juice, lemon zest, and your chosen sweetener.
- Sift the coconut flour into the ramekin and stir vigorously, scraping the sides until combined and smooth.
- If using the baking soda method, mix baking soda and apple cider vinegar in a small pinch bowl (it will fizz). If using baking powder, skip that step.
- Add the baking soda–vinegar mixture (or ½ teaspoon baking powder) to the ramekin and mix thoroughly.
- Microwave for 1 minute 30 seconds, or bake at 400°F (200°C) for about 12 minutes. Allow the cake to cool slightly. Run a knife around the edges to loosen the cake, invert or remove from the ramekin, and let it cool a bit more. Use a long knife to slice the cake in half horizontally.
- Put all whipped topping ingredients in a small bowl and whip with a hand mixer or immersion blender until soft peaks form.
- Spread about 1 tablespoon of whipped topping on the bottom half of the shortcake. Layer the sliced strawberries on top and drizzle with a little honey or sprinkle with erythritol or stevia if desired.
- Place the top half of the shortcake on the strawberry layer (rounded side up). Finish with another tablespoon of whipped cream and a few extra berries for garnish.
- Serve immediately and enjoy.
*Notes
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 Tips
For a dairy-free shortcake, use coconut cream and coconut oil. For a more traditional flavor, replace lemon with vanilla extract and omit the zest. This recipe scales easily—multiply ingredients for extra servings and bake in small ramekins or a muffin tin for multiple cakes.
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