Paleo Strawberry Lemon Shortcake Recipe for Fresh Summer Dessert

Quick Paleo Strawberry Lemon Shortcake-

Quick Paleo Strawberry Lemon Shortcake is keto-friendly, low carb, and very simple to prepare.

A quick & easy to make keto strawberry shortcake.

A fast, single-serve, grain-free shortcake topped with whipped cream and fresh strawberries — a creamy lemon-scented treat perfect for late summer.

This recipe offers both paleo and low-carb options and can be made quickly in the microwave or baked in the oven for those who prefer that method. I included variations for avoiding grains, dairy, starches, or nuts.

The flavor is reminiscent of a lemon Twinkie with fresh berries. If you prefer a more traditional shortcake or don’t love lemon, swap the lemon extract and zest for vanilla extract.

Chopping the berries and cooking the shortcake.

Preparing the shortcake and slicing the strawberries.

Whipping the cream (or coconut cream) with lemon, sweetener, and zest.

Layering cream and berries on shortcake.

Assembling the shortcake with cream and berries.

Top with the other half of the shortcake.

A quick & simple strawberry lemon shortcake with cream & berries.

Garnish with whipped cream and extra berries. The recipe and full directions follow in the recipe card below.

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Recipe and Directions:

📖 Printable Recipe Card

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.

5 from 1 vote

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Prep Time
1

Cook Time
2

Total Time
5

Course
Dessert

Cuisine
American

Servings
1

Calories
277 kcal

Ingredients

SHORTCAKE:
1 egg, beaten
½ tablespoon coconut oil or butter, melted
2½ teaspoons milk of choice (unsweetened almond or coconut)
1 tablespoon coconut flour
¼ teaspoon lemon extract (or vanilla for non-lemon version)
2 teaspoons lemon juice (optional)
¼ teaspoon lemon zest (optional)
Sweetener of choice: 2 teaspoons honey for paleo, or 6 drops stevia + 1 teaspoon erythritol for low carb
⅛ teaspoon baking soda + ¼ teaspoon apple cider vinegar (very fizzy) — or ½ teaspoon baking powder instead
3 strawberries, sliced
¼ teaspoon honey or ⅛ teaspoon granular erythritol (to sweeten berries)
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 a splash of lemon juice (optional)
¼ teaspoon lemon zest (optional)

Instructions

In a small glass or ceramic ramekin (6 oz works well), combine melted oil or butter, beaten egg, milk, lemon extract (or vanilla), lemon juice, lemon zest, and your sweetener.
Sift in the coconut flour and mix vigorously, scraping the sides of the bowl so the batter is smooth.
If using baking soda, combine it with the apple cider vinegar in a small bowl (it will fizz). If using baking powder, skip this step.
Add the baking soda-vinegar mixture (or 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. Let the cake cool slightly, run a knife around the edge, remove from ramekin, and cool a bit more. Slice the cake in half horizontally.
Whip the filling ingredients (coconut cream or heavy cream, sweetener, and optional lemon) with a hand mixer or immersion blender until fluffy.
Spread about 1 tablespoon of whipped topping on the bottom half of the shortcake. Layer sliced strawberries on top and drizzle with a touch of honey or sprinkle erythritol/stevia if desired. Place the top half, rounded side up, over the berries.
Add another tablespoon of whipped cream on top, garnish with berries, serve, and enjoy.