Strawberry Shortcake Mug Cake

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My dreamy Strawberry Shortcake Mug Cake is the fastest way to dessert bliss! Soft cake, juicy berries, and bursting with seasonal flavor.

• Classic Strawberry Shortcake Taste: Sweet strawberries, soft, fluffy cake, and a cloud of whipped cream come together in this irresistible mug dessert.
• Ready in just 8 minutes: Mix, bake, and top this strawberry dessert in a flash.
• No oven needed: It’s perfect for those hot summer days when you don’t want to heat up the kitchen.
• Made with simple ingredients: Kitchen staples plus strawberries are all you need.
• Perfectly portioned: Enjoy this quick shortcake dessert whenever the craving hits.

My delightful Strawberry Shortcake Mug Cake delivers everything you love about this nostalgic favorite in a quick, single-serving dessert. As a professional chef, I know that peak-season strawberries elevate any dessert. Being from County Wexford, world-famous for its exceptional strawberries, I’ve had my share of strawberry desserts! When you want fuss-free homemade strawberry shortcake (with much more flavor than one made with a store-bought sponge shell), my easy mug version brings a delicious dose of summer happiness in minutes.

My top tip for you here is to keep an eye on the microwave to prevent the cake from rising and overflowing. If your strawberry cake is rising very high up the sides of the mug, pause the microwave for a few seconds so the batter can settle a bit before you continue cooking. Also, be sure to use a large mug (12-16 oz) to lower the possibility of overflow. My mug cakes are delicious and fun anytime, and with kids on school break, they’re a great afternoon snack or quick dessert. Check out my Magic Fudge Brownie, Peanut Butter and Banana Mug Cake, or Chocolate Mug Cake.

Table of Contents

• What is Strawberry Shortcake Mug Cake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Strawberry Shortcake Mug Cake
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Strawberry Recipes

What is Strawberry Shortcake Mug Cake?

Strawberry Shortcake Mug Cake is a quick, microwavable version of the classic summer dessert. Fresh strawberries are baked right into tender vanilla cake, and the treat is finished with a dollop of whipped cream. Strawberry shortcake has been enjoyed since at least the mid-1800s, when spring and summer strawberry festivals became popular as community events.

Tools You Need

• Small mixing bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Large (12-16 oz) microwave-safe mug

Key Ingredients and Substitutes

Butter

• Melted butter adds richness and moisture.
• Importantly, butterfat contributes to a tender cake.
• Additionally, butter gives the dessert a homemade, mouthwatering flavor.
• Substitute: Instead of butter, use 1 tablespoon of a neutral-flavored oil or melted coconut oil.
  • Using oil will make the cake moister, but the flavor won’t be as rich.

Whole milk

• Whole milk hydrates the dry ingredients, creating a smooth batter.
• Additionally, whole milk contributes to a tender, plush crumb.
• I recommend using whole milk for the best flavor and texture.
• Substitute: You can use the same amount of a non-dairy milk such as almond milk, oat milk, coconut milk, or soy milk.

Vanilla extract

• Vanilla extract gives the cake a warm, homey flavor and enhances the strawberries’ flavor.
• Substitute: Use the same amount of Vanilla Bean Paste.

All-purpose flour

• All-purpose flour gives the strawberry shortcake structure.
• Substitute: For a gluten-free mug cake, use the same amount of a 1:1 gluten-free flour blend, such as my Easy Almond Flour Baking Mix, or another gluten-free flour.

Granulated sugar

• Sugar sweetens the cake.
• Importantly, sugar also helps keep the cake moist.
• Additionally, sugar contributes to a soft and tender crumb in this snickerdoodle mug cake recipe.
• Substitute: You can use the same amount of coconut sugar or light brown sugar.

Baking powder

• Baking powder is the primary leavening agent that makes the cake rise.

Salt

• Salt enhances the flavors of strawberry and vanilla and keeps the mug cake from tasting bland.

Strawberries

• Strawberries add sweet, seasonal flavor and bright color.
• Baking the strawberries into the batter yields juicy pockets of fruity flavor.
• I recommend using fresh strawberries for the best results. Frozen berries can release excess moisture, making the cake wet and dense.
  • If you do want to use frozen strawberries, thaw, drain, pat dry, and dice them before mixing into the batter. 
• Substitutes: If you prefer, replace the strawberries with about ¼ cup (1 ¼ oz / 35 g) of another fresh berry, diced if large.

Whipped cream

• Topping the mug cake with whipped cream gives the classic strawberry shortcake vibe.
• Additionally, whipped cream adds richness and visual appeal.
• Substitute: Coconut Whipped Cream, Crème Fraîche Whipped Cream, Strawberry Whipped Cream, or Chocolate Whipped Cream would also work well with this recipe.

How to Make Strawberry Shortcake Mug Cake

1. Melt the butter. Place the butter in a large microwave-safe mug and microwave for 30 seconds, or until melted.

2. Mix in the milk and vanilla extract. Using a fork, mix in the milk and vanilla extract.
3. Add the dry ingredients and berries. Add the flour, sugar, baking powder, and salt, and mix until smooth, then fold in the strawberries.

4. Microwave the cake. Microwave for 60 seconds, then check the cake. If the batter is still wet, continue cooking in 10-second increments until the shortcake is set. (This timing is based on my 1100 WATT microwave.) Let cool for 10 minutes.

5. Whip the cream. In a small bowl, whip the cream to soft peaks.
6. Garnish and serve. Spoon the cream onto the strawberry shortcake, then garnish with the strawberry. Enjoy!

FULL (PRINTABLE) RECIPE BELOW!   

Gemma’s Pro Chef Tips

• Check your microwave. This recipe was tested in an 1100-watt microwave. Your cook time might vary depending on your microwave.
• Use a large mug. Use the right size mug (12–16 oz) to prevent overflow while cooking.
• Watch carefully while cooking. If the strawberry mug cake is rising very high and looks like it may overflow, pause the cooking for a few seconds to let the batter settle before continuing.
• Use fresh berries for the best results. Frozen berries can release water, making the cake soggy.
• Herbs make a beautiful accent. Add a pinch of dried thyme or tarragon to the batter, or garnish the shortcake with chopped fresh basil or mint.
• Add another berry. You can replace the strawberries with about ¼ cup (1 ¼ oz / 35 g) of another berry.
• Cool mug cake. Let the cake cool for at least 10 minutes before topping so the whipped cream doesn’t deflate.
• Make it an ice cream shortcake. Enjoy a scoop of Vanilla Ice Cream, Strawberry Ice Cream, or Matcha Coconut Ice Cream with this strawberry cake.
• Top with more strawberries. If you want a classic shortcake look, turn the cake out of the mug, split it in half, fill it with sliced strawberries, and top it with whipped cream.

Make-Ahead and Storage Instructions

Make-ahead tips

• The shortcake can be made up to one day ahead.
  • Once completely cooled in the mug, cover with plastic wrap and store at room temperature or refrigerate until ready to eat.
  • Briefly reheat in the microwave before eating. 

How to store leftovers

• This berry mug cake recipe is best enjoyed warm, shortly after microwaving.
• Cover with cling film and store leftover mug cake (without whipped cream) in the fridge for up to one day.
  • Briefly reheat the cake in the microwave before eating.

FAQs

Can I make this Strawberry Mug Cake Gluten-Free?

• Yes, you can make this Strawberry Mug Cake gluten free.
• Simply replace the all-purpose flour with a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour.
  • Note that a mug cake made with gluten-free flour will have a softer, more delicate texture.

How do I make this strawberry cake recipe vegan?

• To make this strawberry cake recipe vegan, you only have to make three changes:
  • Replace the melted butter with 1 tablespoon of coconut oil.
  • Replace the whole milk with ¼ cup (60 ml) of oat milk, coconut milk, almond milk, or soy milk.
  • Instead of regular whipped cream, use my recipe for Coconut Whipped Cream.

Is it possible to bake this strawberry dessert in the oven?

• Yes, you can bake this strawberry dessert in the oven instead of the microwave.
• Use an oven-safe mug or ramekin and bake at 350°F (180°C).
• Start checking for doneness at 12 minutes.
  • The cake is ready when it’s golden on top, and a toothpick inserted into the center comes out clean.

More Strawberry Recipes

• Chocolate Strawberry Shortcake
• Strawberry Shortcake Cupcakes
• Grilled Shortcake with Strawberries and Lime Cream
• Strawberry Shortcake Recipe
• Strawberry Shortcake Ice Cream Bars

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