Berry Lemon Shortcake (Paleo, Gluten-Free)

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Don’t you just love the flavors of summer? This berry lemon shortcake in mason jars is the perfect combination of summer flavors and patriotic cheer to celebrate the 4th of July this year!

Summer must be our favorite season for fresh produce. While we are definitely missing our garden and fresh berries this summer, we have had great access to fresh and local fruits and veggies at the farmer’s markets here in town. I do really miss having blueberries in our yard though. Luckily, between the farmer’s markets and Justin’s mom’s garden, we have plenty! They are the perfect topper for this fabulous dessert!

Aside from simply loving mason jars and trying to put just about everything and anything I can in them, this one was meant to be. I mean, it is basically perfect. With this berry lemon shortcake cut up into bite sized chunks and the strawberries baked right in, you get a bite with all of the goodies each and every time. No need to save the best bite for last (do you do that, too?!). Just dive right into this berry lemon shortcake and enjoy the best bite. Every. Single. Bite. Plus, you get a little red, white, and blue in each bite! Could you even be more patriotic!?

 

Further Food Nutritionist Commentary:

Most store-bought cakes are loaded with processed, refined sugars. Luckily, this Berry Lemon Shortcake is refined sugar-free by using maple syrup and fruit for natural sweetness. Baking at home is a great way to control the ingredients in baked goods and avoid processed ingredients like refined sugar.

By Camryn Goldstein
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Berry Lemon Shortcake (Paleo, Gluten-Free)

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Servings: 10

Ingredients

Dry ingredients:
1-1/2 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
pinch of salt

Wet Ingredients:

3 eggs
2 lemons – zest and juice
1/4 cup maple syrup
1/4 cup full-fat coconut milk (or other nut milk of choice)
1 teaspoon vanilla
2 tablespoon coconut oil, grass-fed butter or ghee – melted

Fruit:

1 cup strawberries – cut into slices
1 cup fresh blueberries

Coconut cream whipped cream:

1 carton or can of full-fat coconut milk – cooled in the fridge for up to a day
2-3 tablespoon pure maple syrup
pinch of salt

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and line a bread pan with parchment paper.
  2. In a large mixing bowl, combine all of the dry ingredients and use a whisk to sift them together.
  3. In a smaller mixing bowl, combine all of the wet ingredients (excluding the lemon zest, save it until the end). Start by whisking your eggs, then add the ingredients in the order listed above, whisking more after each one.
  4. Add the dry ingredients slowly into the bowl of wet ingredients. Continue whisking.
  5. Fold in about half of your fresh strawberry slices.
  6. Pour your batter into your parchment lined bread pan.
  7. Bake at 350 degrees for about 35 minutes, until a knife comes out clean. Depending on your oven it may take a little more or less time, go with a clean knife as your cue.
  8. When your loaf is done, remove from the oven and let cool completely.
  9. Once cooled, slice your loaf and then cut it into bite-sized chunks.
  10. Start filling your mason jars. Start with your chunks of shortcake, then add fresh blueberries and strawberries, followed by coconut cream whipped cream. Continue to layer until you fill up your mason jars. Sprinkle the lemon zest on top of each mason jar. Enjoy right away or refrigerate until you serve.
Preheat your oven to 350 degrees Fahrenheit and line a bread pan with parchment paper. In a large mixing bowl, combine all of the dry ingredients and use a whisk to sift them together. In a smaller mixing bowl, combine all of the wet ingredients (excluding the lemon zest, save it until the end). Start by whisking your eggs, then add the ingredients in the order listed above, whisking more after each one. Add the dry ingredients slowly into the bowl of wet ingredients. Continue whisking. Fold in about half of your fresh strawberry slices. Pour your batter into your parchment lined bread pan. Bake at 350 degrees for about 35 minutes, until a knife comes out clean. Depending on your oven it may take a little more or less time, go with a clean knife as your cue. When your loaf is done, remove from the oven and let cool completely. Once cooled, slice your loaf and then cut it into bite-sized chunks. Start filling your mason jars. Start with your chunks of shortcake, then add fresh blueberries and strawberries, followed by coconut cream whipped cream. Continue to layer until you fill up your mason jars. Sprinkle the lemon zest on top of each mason jar. Enjoy right away or refrigerate until you serve.

Nutrition Information

Per Serving: Calories: 228; Total Fat: 16 g; Saturated Fat: 13 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 56 mg; Sodium: 130 mg; Potassium: 72 mg; Carbohydrate: 21 g; Fiber: 3 g; Sugar: 12 g; Protein: 3 g

Nutrition Bonus:

Vitamin C: 38%; Vitamin A: 2%; Iron: 5%; Calcium: 14%

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