Strawberry Shortcake Mug Cake
Prep Time
7 mins
Cook Time
1 min
Total Time
8 mins
My Strawberry Shortcake Mug Cake delivers juicy berries, fluffy vanilla cake, and whipped cream in a quick single-serving dessert.
Servings: 1 mug cake
Ingredients
Strawberry Shortcake Mug Cake Batter
- 1 tablespoon (½ oz/14 g) butter
- ¼ cup (2 fl oz/60 ml) whole milk
- ¼ teaspoon vanilla extract
- 5 tablespoons all-purpose flour
- 1½ tablespoons granulated sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 2 large strawberries , diced
Strawberry Shortcake Mug Cake Topping
- 2 tablespoons heavy whipping cream
- 1 fresh strawberry , for garnish
Instructions
To Make the Strawberry Shortcake Mug Cake
-
Place the butter in a large microwave-safe mug and microwave for 30 seconds, or until melted.
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Using a fork, mix in the milk and vanilla extract.
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Add the flour, sugar, baking powder and salt and mix until smooth, then fold in the strawberries.
To Cook the Strawberry Shortcake Mug 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.
To Make the Strawberry Shortcake Mug Cake Topping
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In a small bowl, whip the cream to soft peaks.
To Serve the Strawberry Shortcake Mug Cake
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Spoon the cream onto the strawberry shortcake, then garnish with the strawberry.
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Serve right away. Enjoy!
Recipe Notes
- Check your microwave. This recipe was tested in a 1100-watt microwave. Your cook time might vary depending on your microwave.
- Use a large mug. Use the right-sized 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.