Strawberry Shortcake with Paleo Lemon Cakes
Is there any better springtime dessert than strawberry shortcake? My mom used to make these shortcakes out of Bisquick baking mix, then we’d top them with fresh strawberries, a sprinkle of sugar and then pour milk over the top. I’ve never seen anyone pour milk on strawberry shortcake since my childhood. Is that a Midwest or Ohio thing?
Here in the South, I’ve always seen strawberry shortcake served with whipped cream, which is how my family enjoys it best. In fact, last time I made this, my daughter asked if she could just have a bowl of whipped cream! Oh the horrors! 😉
I first made this lemon snack cake just for a simple dessert as is, but then I thought the slightly lemony flavor and the texture of this cake would make a perfect base for strawberry shortcake (or use any berries you like or have on hand).
So whether you use this cake recipe alone as a simple and light treat or as the base for shortcake, I hope you will enjoy it as much as my family does.
P.S. To turn this cake recipe into strawberry shortcake, simply top the cooled cakes with fresh sliced strawberries and whipped cream. If your strawberries are not super sweet, add in a little bit of honey, maple syrup or stevia. I like to mix up my strawberries and sugar before we eat our main meal so that they can get a little syrupy by dessert time. To whip cream, simply whip heavy cream with a stand or hand mixer with the whip attachment until stiff peaks form. I usually sprinkle in a little powdered stevia to sweeten. Just pay close attention because if you overwhip your cream, you will end up with butter.
If you want to serve these cakes plain (as in not as part of strawberry shortcake) a little glaze on top is a nice touch. Heck, it’s nice even with the strawberries and cream. I just mix up a little more fresh lemon juice, a dash of vanilla and enough powdered sugar to achieve the consistency I want. That’s what you can see peaking out underneath all that strawberry and whipped cream goodness in the photo.
Paleo Lemon Cake
Ingredients
- 3 large eggs
- 2/3 cup maple sugar
- zest of one lemon
- 1/3 cup fresh lemon juice
- 3 Tbsp. avocado oil
- 1 tsp. vanilla extract
- 2 cups almond flour
- 3/4 cup arrowroot
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
Instructions
- Preheat oven to 350 degrees.
- Prepare baking pan: for muffin cups either line with parchment liners, silicone liners (my preference) or spray with cooking spray. For a baking pan, line with parchment paper and set aside.
- In a large mixing bowl, combine well the eggs, lemon zest, lemon juice, maple sugar, oil and vanilla.
- Now add in the dry ingredients: almond flour, arrowroot, baking soda and salt and mix well.
- Pour into baking pan or portion into muffin cups.
- For 8×8 pan, bake 25-30 minutes or until a toothpick inserted in the center comes out clean. For muffin cups, bake 18-20 minutes. No matter what size or shape pan you use, employ the toothpick test for doneness.
- Allow to cool before serving. Store any leftovers in a sealed container in the refrigerator.
PS. If you want to serve this lemon cake as part of strawberry shortcake, you will likely need to hide them so your family doesn’t eat them all first!