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    Home » Dessert Recipes » Cakes & Cupcakes » Strawberry Lemon Cake

    Strawberry Lemon Cake

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Oct 22, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe

    What could be better than beautiful little Strawberry Lemon Cake Bites with a Cheesecake Swirl? Not much. These are perfect for breakfast, an afternoon snack, or a tea party.

    two strawberry lemon tea cakes on a white plate with a spoon filled with strawberry jam next to a black platter with more tea cakes

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    I originally set out to make scones but these came out more cakey than sconey and they were so delicious I didn't want to mess up the recipe tweaking it. I scored this cute Nordic Ware Mini Scone Pan for $3 at a rummage sale a few weeks ago. I've always wanted one so I was thrilled to get such a great deal.

    strawberry lemon tea cakes baked in a mini scone pan

    A local Visiting Nurses Association has a huge rummage sale (thousands of people and dozens of tents) in October and May and I try to go each time. Many of my blog props are from that kitchen tent. I love the feeling of finding little treasures amidst the chaos.

    I got nervous about the batter releasing from the pan and baked half in the scone pan and half in a cupcake tin. But I shouldn't have. They popped out easily. This pan is amazing!

     

    Note: At this time Stevia Kitchens Jam is not available. I hope they do bring it back soon. In the meantime you can make your own Sugar-Free Strawberry Jam with my easy recipe.

    One the best new low carb and Trim Healthy Mama products on the market are the jams from Stevia Kitchens. They are sweetened with erythritol and organic stevia. They are low carb, low sugar, diabetic friendly, and Trim Healthy Mama friendly. This is a great small company to support.

    I've had the pleasure of sampling all three of Stevia Kitchens jams and enjoyed them all. I can't decide if the strawberry or the blackberry is my favorite. I've never been a huge grape jelly fan (I was the rare kid that hated PB&J sandwiches) but theirs was delicious. You can see the grape jelly here slathered on my Sprouted Quinoa Bread.

    hand holding a piece of sprouted quinoa bread spread with jam above a white plate with butter knife and large slice of jam covered quinoa bread

    Cake Batter:

    1.5 cups almond flour

    1 tbsp coconut flour

    5 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    1 teaspoon lemon zest

    ¼ teaspoon lemon extract

    1 teaspoon baking powder

    ¼ teaspoon salt

    2 tbsp butter

    ¼ cup sour cream

    1 egg

    ½ cup chopped strawberries

    strawberry lemon tea cake batter placed inside mini scone pan triangle shapes

    Cheesecake Filling:

    4 oz cream cheese

    ¼ cup Stevia Kitchens Strawberry Jam

    2 tablespoon Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    Glaze:

    1 tablespoon butter

    1 tbsp Stevia Kitchens Strawberry Jam

    1 tablespoon Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    two strawberry lemon tea cakes on a white plate with a spoon filled with strawberry jam next to a black platter with more tea cakes from above

    I spread a little extra jam on a strawberry lemon cake and then took a bite. And repeated. I had two of the cupcakes for breakfast and then ate the two triangles on the plate after the photo shoot. With no regrets.

    overhead view of strawberry lemon cupcakes on a red table cloth
    No scone pan? You can make these in any small cake pan such as a cupcake tin.

     

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

     

    close up on two strawberry lemon tea cakes on a white plate with a spoon filled with strawberry jam next to a black platter with more tea cakes from above

    Strawberry Lemon Cakes

    What could be better than beautiful little Strawberry Lemon Tea Cakes with a Cheesecake Swirl? Not much. These are perfect for breakfast, an afternoon snack, or a tea party.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Servings: 12
    Calories: 158
    Author: Taryn

    Ingredients

    Cake Batter:

    • 1.5 cup almond flour
    • 1 tablespoon coconut flour
    • 5 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon lemon zest
    • ¼ teaspoon lemon extract
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 2 tablespoon butter
    • ¼ cup sour cream
    • 1 egg
    • ½ cup chopped strawberries

    Cheesecake Filling:

    • 4 oz cream cheese
    • ¼ cup strawberry jam
    • 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)

    Glaze:

    • 1 tablespoon butter
    • 1 tablespoon strawberry jam
    • 1 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
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    Instructions

    • Preheat oven to 350.
    • Combine all the batter ingredients (except the berries) and mix until smooth. Gently fold in the strawberries. Set aside.
    • In a small bowl combine the filling ingredients and mix until smooth.
    • Put half the batter into a mini scone pan, cupcake tin, or other individual baking pan. Drop spoonfuls of the filling on top. Spoon on the rest of the batter. It's ok if some of the filling peeks through.
    • Bake for 30-45 minutes or until golden.
    • Combine the ingredients for the glaze and mix until smooth. I processed for a few seconds in my rocket blender. Spread the glaze on the warm tea cakes.
    • Serve with additional Stevia Kitchens Strawberry Jam.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 158 | Carbohydrates: 4g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 114mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 7.3mg | Calcium: 66mg | Iron: 0.7mg
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    Reader Interactions

    Comments

    1. Cynthia says

      May 18, 2018 at 5:16 pm

      Thank you for the recipe! I am going to Royal Wedding watch party tomorrow and needed to bring something I could eat. I didn’t have time to get Jam but I had tons of strawberries. I ended up sticking them in the food processor and doubled the amount of strawberries to a cup since omitting the jam. I also didn’t have the sweetener t called for so used Stevia blend. By pure accident I added 1/2 tsps instead of tbsp of the sweeter but after testing it, it was plenty sweet for me. Thanks again!5 stars

      Reply
    2. Nicole says

      January 01, 2017 at 4:43 pm

      The link to the jam doesn't work and a search of Amazon came up with nothing. Can I substitute Polanar instead?

      Reply
      • Taryn says

        January 01, 2017 at 5:02 pm

        Yes. Hmmm... I wonder what happened. They are a small start up. Maybe they've decided to not sell via Amazon. Their website is still active.

        Reply
        • joyce says

          April 27, 2017 at 6:32 pm

          the amazon page came up 'page not found' for me, too. i put 'stevia kitchens' in the search bar, and then it seemed ok. here is the direct link: https://www.amazon.com/s?field-keywords=stevia+kitchens

    3. marquita cantwell says

      November 01, 2016 at 4:03 pm

      Yes, I just used one tablespoon of coconut flour however I thought the recipe said 11/2 cups of almond flour. Thanks.

      Reply
      • Taryn says

        November 01, 2016 at 6:41 pm

        It is 1.5 cups. Sorry my error was in my comment. I just mixed up a batch of this batter to double check my measurements. It is a thick batter but shouldn't be dry or powdery. It worked fine for me again just now.

        Reply
    4. marquita cantwell says

      November 01, 2016 at 3:35 pm

      I'm making these scones right now, but my batter is not a batter. It is just dry and powdery. I've double checked the recipe and I've not left anything out. Is there a missing wet ingredient? Thanks.

      Reply
      • Taryn says

        November 01, 2016 at 3:39 pm

        Can you confirm you only used 1 tablespoon of coconut flour? I've had readers accidentally use 1 cup before. The ingredients are correct as listed. With only 1 1/2 cups of almond flour and 1 tbsp of coconut flour the liquid ingredients are sufficient.

        Reply
    5. Georgina says

      October 24, 2016 at 1:35 pm

      I've never tried those james - they look great - as do the tea cakes!

      Reply
      • Georgina says

        October 24, 2016 at 1:35 pm

        Oops I meant jams!!!

        Reply
    6. Katrin says

      October 23, 2016 at 11:31 am

      Your tea cakes look just like the kind of thing I ought to be having with my tea right now. I wonder if you can get these jams in Europe as well?

      Reply
    7. Sarah Hardy says

      October 22, 2016 at 7:45 pm

      These look delicious! I've been wanting to try the Stevia Kitchen jams for a while now!

      Reply
    8. Kim | Low Carb Maven says

      October 22, 2016 at 6:08 pm

      I have pan envy! I think this recipes looked great in the traditional scone shape. I bet they were delicious. Thanks for telling me about the THM jam. I'm always looking for new jams and condiments.

      Reply
    9. STACEY says

      October 22, 2016 at 10:44 am

      I love scones and these sound lovely. I definitely need that pan though!

      Reply

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