Lemon-Berry Shortcake

Hope everyone had a happy Easter! We were busy running around to his family and my family, then home for me to cook Easter dinner for my family! A little hectic…things never work out as planned! The one thing that DID turn out fabulously was dessert…. which is great cause that’s my favorite part! LO! I love this recipe because it has a nice lemon flavor (not enough to kill my stomach tho! YAY!) and there are berries in the cake too, which is awesome since I can’t have whip cream and can’t seem to find any non-dairy whip cream anywhere! It’s not the same without that….but this cake is so good I have it eaten before I even realize oh yeah….whip cream on shortcake! You don’t need it! Fresh strawberries on top is pretty yummy too! Whatever way you wanna eat this……I guarantee its gonna be good! Try it out & enjoy! 🙂

Lemon-Berry Shortcake (Printable Version)


1-1/3 cups gluten free flour

1/2 tsp xanthan gum

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2/3 cup almond milk + squirt lemon juice

1/4 cup non dairy butter, melted

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1 cup sliced fresh strawberries


Combine almond milk and lemon juice and let sit 5 minutes.

In a large bowl, combine the flour, gum, sugar, baking powder and salt. In another bowl, combine the egg, “buttermilk”, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely or cool in pan.

Top with fresh strawberries and (non-dairy) whip cream if desired.



  1. Brittany Said:

    This looks SO good!

    • NutMeg Said:

      Thanks! It’s one of my faves! I’ve got a new one coming up…. Upside-down strawberry shortcake! Can’t wait to try that one out! 🙂

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