Lemon Strawberry Shortcakes

Do you know what makes strawberry shortcake even better? LEMON! These Lemon Strawberry Shortcakes are revolutionary!

Shortcake cookies with whipped cream and strawberries surrounded by lemons and Amoretti almond flour.

Not only is this recipe super healthy but it’s vegan (dairy free!), gluten free, and absolutely DELICIOUS.

And get this, the “shortcake” is actually lemon shortbread cookies! Yep, cookies!

These cookies are delightful on their own, but really shine when fresh strawberries, lemon zest, and coconut milk whipped cream are added to the party.

Close up of a lemon strawberry shortcake topped with lemon zest.

I have used several different brands of almond flour, but Amoretti nut flours are by far my favorite in this cookie. Their natural nut flours are silky smooth, superfine, and never need sifting! They produce a really tender cookie.

You can save 15% on your first order using “HAPPIHOMEMADE15” at checkout. 🙂

 

 

 

Vegan strawberry shortcakes with coconut milk whipped cream.

Lemon Shortbread Cookies Ingredient List:

2 cups almond flour

3 Tbsp maple syrup

3 Tbsp plant-based butter, melted

1/2 tsp vanilla extract

1 Tbsp lemon juice

1/2 lemon, zested

Lemon Strawberry Shortcakes Ingredient List:

Strawberries

Coconut Milk Whipped Cream

Birds eye view of a white plate, small copper dessert forks and a delicious gluten free berry shortcake.

I think these cookies are best enjoyed the same day you bake them, but I have eaten them days later and they were still yummy.

The recipe makes eight – 2 1/2 inch cookies. You will use two of them to assemble your Lemon Strawberry Shortcakes.

Could I have used 1 cookie for each shortcake?

Yes…but 2 is always better than one. Woot woot!

Coconut milk whipped cream can be found at your local grocery store or you can make your own with chilled canned full fat coconut milk (light coconut milk will not work). The coconut cream will separate from the coconut water. You can save the coconut water for smoothies! You can find the full instructions to make coconut milk whipped cream in this Dairy Free Patriotic Shortcake.

Dairy free lemon strawberry shortcakes perfect for summer!

It’s apparent that I have a love for shortcake. 😉

As you can see, these Lemon Strawberry Shortcakes are EPIC! You will absolutely love them and so will your guests. If you have family or friends that deal with food allergies like gluten intolerance, lactose intolerance, or have chosen to be vegan this is the perfect dessert.

Who’s ready to try these delightful Lemon Strawberry Shortcakes? Okay! Let’s get you the recipe!

Shortbread cookies, strawberries, lemon zest, and coconut whipped cream layered beautifully.

Lemon Strawberry Shortcakes

Lemon Strawberry Shortcakes | These vegan lemon shortbread cookies paired with sliced strawberries and homemade coconut milk whipped cream (use homemade or store bought). This dairy free strawberry shortcakes recipe is so easy to make (only 8 ingredients!) and is egg free. These easy shortbread cookies are gluten free too thanks to almond flour. Make this vegan dessert for your BBQ this summer. Clean eating dessert recipes like this are perfect for food allergies as they are allergen friendly.
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Course: Dessert
Cuisine: All American
Keyword: dairy free, egg free, gluten free, healthy dessert, lemon, shortcake, strawberry, vegan
Servings: 4
Calories: 475kcal
Cost: $8.00

Equipment

  • baking sheet
  • medium sized bowl

Ingredients

Lemon Shortbread Cookies

  • 2 cups almond flour
  • 3 Tbsp maple syrup
  • 3 Tbsp plant based butter, melted
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 lemon, zested

Lemon Strawberry Shortcake

  • 16 oz fresh strawberries, sliced
  • 2 cups coconut milk whipped cream or 6oz can of whipped cream

Instructions

Lemon Shortbread Cookies

  • Preheat oven to 325F. Mix all ingredients together in a medium-sized bowl.
  • Using a cookie dough scoop or a spoon measure out 2 Tbsp of dough.
  • Flatten each dough ball with the bottom of a drinking glass sprayed with nonstick cooking spray. The cookies will not rise or spread much. (You should end up with 8- 2 1/2” cookies)
  • Bake until you touch the top and it’s dry and set or about 13 minutes. They will not be browned.
  • Leave on cookie sheet for 10 min and remove to cooling rack.

Assemble Shortcakes

  • Place 1 cookie on plate.
  • Add a dollop of coconut milk whipped cream (or regular whipped cream if not dairy free).
  • Add sliced strawberries on top of the whipped cream.
  • Repeat steps 1-3 and enjoy! (Optional: Sprinkle with additional lemon zest!)

Notes

The lemon shortbread cookies were inspired by this recipe. 🙂 
I have used several different brands of almond flour, but Amoretti nut flours are by far my favorite in this cookie. They are super fine and silky! 
Coconut milk whipped cream can be found at your local grocery store or you can make your own with chilled canned full fat coconut milk (light coconut milk will not work). The coconut cream will separate from the coconut water. You can save the coconut water for smoothies! You can find the recipe for this if you search "Patriotic Shortcake" here at HappiHomemade.com.
 

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