This Low-Carb Strawberry Lemon Shortcake is a classic summer dessert everyone will enjoy! It can work in low-carb, ketogenic, diabetic, gluten-free, sugar-free, Atkins, and Banting diets.
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I hadn’t planned on creating a strawberry recipe to release this week. In fact, I had a blueberry recipe I was noodling around with. Then I went shopping. As I was picking out some beautiful blueberries for the planned recipe, the sweet scent of strawberries came wafting my way. I couldn’t help but check out the strawberry display. Yep! They were not only gorgeous, but organic. I couldn’t turn them down.
There are lots of versions of strawberry shortcake out there. My mother always made hers using biscuits. These were the same biscuits she served at breakfast and with soups and stews–no sugar added. Even though the biscuits weren’t sweet, they didn’t need to be. The strawberries were sweet enough for the entire dessert. The biscuits did provide a buttery canvas for the sweet, strawberry flavors to shine.
Other people grew up with strawberry shortcake made from the little spongecake “bowls” found in the grocery store next to the strawberry display. These were a lot sweeter than my mother’s biscuits and worked well with the strawberries as well. To me, however, nothing I buy in a store is as good as homemade.
These days, if you want to make homemade strawberry shortcake, there are hundreds of different recipes on the web. These recipes vary from being like my mothers unsweetened biscuits to angel food cake, and to even to chocolate cake. Yup, there is a shortcake for any taste you have. There are even several low-carb varieties.
With all of those recipes out there, why am I putting out yet another? I guess I would like to think mine is special. My Low-Carb Strawberry Lemon Shortcake recipe has cakes with a light lemon flavor. This flavor combines well with the strawberries and brings strawberry shortcake to a new level. The cakes are light with a texture is somewhere between a biscuit and a cake. Strawberries in a sweetened glaze cascade over the cakes making a glorious presentation. If you like, top it off with a dollop of whipped cream. After all, what isn’t better with whipped cream?
This Low-Carb Strawberry Lemon Shortcake recipe is a low-carb version of the classic with a twist of lemon. It’s a perfect dessert for any summer meal. Looking for other ways to enjoy strawberries this season? Check out our Low-Carb Strawberry Cheesecake Chia Pudding, low-carb strawberry cream popsicles, or this recipe for low-carb strawberry cupcakes.
-Annissa
This Low-Carb Strawberry Lemon Shortcake is a classic summer dessert everyone will enjoy! It can work in low-carb, ketogenic, diabetic, gluten-free, sugar-free, Atkins, and Banting diets.
Low-Carb Strawberry Lemon Shortcake
Ingredients
For the shortcakes:
- 1 cup super fine almond flour
- 2 tablespoons granulated stevia/erythritol blend
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoons lemon zest
- 1/4 cup chilled butter preferably grass-fed, cut into large chunks
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
For the strawberry glaze
- 3 tablespoons granulated stevia/erythritol blend
- 1/4 teaspoon xanthan gum
- 2 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- 1 cup fresh strawberries sliced
For serving:
- whipped cream sweetened with stevia optional
Instructions
For the shortcakes:
Preheat oven to 375º Fahrenheit. Prepare a cookie sheet by spraying with coconut oil or lining with parchment.
In a medium bowl, whisk together almond flour, granulated sweetener, baking soda, salt and lemon zest.
Cut in the chilled butter using a pastry blender. Mixture will appear mealy.
In a small bowl, whisk together the egg, vanilla extract, and lemon extract.
Stir the wet ingredients into the almond flour mixture.
Spoon batter onto the prepared cookie sheets creating six rounded portions. Allow at least two inches between mounds as shortcakes will spread out.
Bake in the preheated oven for 14-18 minutes or until the tops spring back when lightly touched. Place on a rack to cool.
For the strawberry topping:
In a 1 quart saucepan, whisk together the granulated sweetener and xanthan gum until thoroughly mixed.
Whisk in water and lemon juice, one tablespoon at a time. Bring mixture to a simmer, then remove from heat. Allow glaze to cool for five minutes, then stir in the strawberries
To serve:
Spoon the strawberries over the shortcakes.
Top with whipped cream, if desired
Recipe Notes
Serving size: One shortbread with 1/6th of the strawberry sauce.
Per serving:
Calories: 200
Fat (g): 18
Carbs (g): 7
Fiber (g): 3
Protein (g): 5
Net carbs (g): 4
Note: Nutritional information does not include the optional whipped cream.
This recipe was easy and most importantly yummy. The shortcake was a great texture and crumb. Always searching for low carb recipes. Will make it again and again. Thanks!
Barbara,
Thanks so much for your feedback! I’m so glad you enjoyed it!
-Annissa
I am going to make this for my fortieth birthday! I am trying to loose weight in preparation for spinal surgery, but I will want to have a little fun on my birthday. This will be perfect. Thank you so much for the recipe!
Happy birthday! I hope it helps make your birthday special! Good luck with your spinal surgery.
-Annissa
This is fantastic! We’re cutting back our carbs and this was delicious!!!
I made only a third of this in bread loaf pan!
Definitely a keeper recipe! I
Thanks for the feedback! Glad it’s a keeper!
Annissa
This is fantastic! We’re cutting back our carbs and this was delicious!!!
I made only a third of this in bread loaf pan!
Definitely a keeper recipe!
Is it possible to make these in cupcake tins?
The consistency of these is more scone or biscuit-like rather than cupcake like. You could put them in cupcake tins, but the consistency won’t be like a cupcake.
-Annissa
I put mine in mini cupcake tins. Worked perfectly
Exactly what I like in a shortcake. Toasty, crunchy, buttery. I’ll take my strawberries plain, but this shortcake is better than my old, carby version.
Wow! You are too kind!
-Annissa
Loved these! I used lime zest an lime juice in place of the lemon because I didn’t have any. It was amazing paired with strawberries, blueberries and some sugar free whipped cream. I didn’t make the glaze for the fruit but the shortbreads were a hit even with my husband who thought they sounded gross when I told him they were low carb!
Enjoyed this recipe! Not a stevia/erythritol person so used xylitol and used a bit more since stevia is so sweet. Everyone loved it! Thanks for sharing!
I made this for the first time. I think the taste is very good. However, I feel I may need to decrease the salt just a touch.I don’t think we should be “tasting” salt. I also just used some fresh strawberries with a little bit of monkfruit sweetener as they needed a bit of “help”. No glaze needed~
These were between a biscuit and scone to me. My husband and I really enjoyed them! Definitely a keeper!!
I usually make my shortcake in a pie plate- then cut into wedges- will this work or do I have to make rounds??
That should work, but the baking time may be longer.
-Annissa
Made this for first time today. We enjoyed it very much. Would use less salt next time. The consistency was just right.