Strawberry shortcake mug cake
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A one-serving vanilla mug cake with diced fresh strawberries, microwaved in about a minute and topped with softly whipped cream and a berry.
Ingredients
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
Topping
- 2 tablespoons heavy whipping cream
- 1 fresh strawberry for garnish
Equipment
- mug
- whisk
Directions
- Melt the butter in a large microwave-safe mug for 30 seconds.
- Add the milk and vanilla and stir with a fork.
- Stir in the flour, sugar, baking powder, and salt until smooth, then fold in the diced strawberries.
- Microwave for 60 seconds. If it is still wet, continue in 10-second bursts until set (this is for an 1100-watt microwave). Let cool for 10 minutes.
- Whip the cream to soft peaks, spoon it over the cake, add the strawberry as a garnish, and serve.
Notes
Storage: once cooled, cover and keep at room temperature or refrigerated up to one day; reheat briefly. Safety: raw flour; cook until set.
Nutrition
Serving: 198g | Calories: 466kcal | Carbohydrates: 56g | Protein: 7.1g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 0.8g | Cholesterol: 70mg | Sodium: 664mg | Potassium: 205mg | Fiber: 1.7g | Sugar: 24g | Vitamin A: 895IU | Vitamin C: 19mg | Calcium: 238mg | Iron: 2.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 mug); heavy whipping cream counted as heavy cream. Brands and portions vary, so use it only as an approximation.