Lemon Shortcake with Strawberries and Yogurt Cream (Gluten free)

A healthier dessert for spring!  These dense, lemony shortcakes are made with sweet Meyer lemons, honey, and almond and coconut flours.  A high protein, naturally sweet dessert!

Instead of whipped cream, the cakes are topped with sweetened Greek yogurt cream and some delicious spring strawberries.  They are gluten free and Yummy!  Serves six.




1 cup almond flour

2 tbsp coconut flour

1/2 tsp baking soda

1/8 tsp salt

2 eggs, room temperature

1/4 cup melted coconut oil or butter

3 tbsp honey

1/2 tsp almond or vanilla extract

3/4 tsp Meyer lemon (or regular lemon) zest

Yogurt Cream

1 cup Greek yogurt (I like Fage)

1/2 tsp vanilla extract

1 packet (1 gram) Stevia

1 tsp honey

1 tsp lemon zest for garnish


1 lb. strawberries, rinsed, cored and sliced

1 packet (1 gram) Stevia



For the shortcakes:

Preheat oven to 325.  Combine dry ingredients (almond flour through salt) in a bowl.

Whisk together wet ingredients (eggs through vanilla) in a small bowl.  Stir wet ingredients into dry ingredients until well combined.  Stir in lemon zest.

Line a baking sheet with parchment paper.  Use a spoon to scoop out six rounded cakes from the batter, arranging them on the baking sheet so that they do not touch.

Bake at 325 for 10 to 15 minutes until golden brown (cooking time varies depending on your oven, so watch to make sure they do not burn).  Allow to cool completely.


For the yogurt cream:

Mix yogurt, Stevia, honey, and vanilla until well combined.  Refrigerate about 30 minutes before serving.

For the strawberries:

Place cleaned and sliced strawberries in a ziplock bag.  Sprinkle berries with Stevia, then zip the bag and refrigerate about 30 minutes before serving.

Assemble the cakes:

Carefully split each shortcake in half with a sharp knife.  Layer each dessert:  shortcake, yogurt cream, strawberries, repeat; put a dollop of yogurt cream on top and garnish with lemon zest.


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