Strawberry Shortcake Mug Cake (Ready in 6 Minutes)

A strawberry shortcake mug cake gives you the best part of the classic summer dessert — soft buttery cake, juicy strawberries and a cloud of whipped cream — in about six minutes, for one. The batter is mixed right in the mug with butter, sugar, flour, a little baking powder, egg and milk, then the strawberries are folded in and it all cooks in the microwave in about a minute. It is a lovely way to use a handful of berries. For a full-size version, try our strawberry shortcake cake.

Why you'll love this

• Six minutes, start to finish. Mixed and cooked in one mug.
• Fresh strawberry flavour. Juicy berries in the cake and on top.
• Buttery and soft. Melted butter gives a tender, shortcake-like crumb.
• Single serving. Perfect for a quick treat.
• Uses frozen berries too. Great all year round.
• Easy to dress up. Whipped cream, ice cream or a drizzle of honey.

Key ingredients & how to use them

• Butter — two tablespoons, melted in the mug. It flavours the cake and greases the mug at the same time.
• Sugar — two tablespoons for sweetness and a golden top.
• All-purpose flour — a quarter cup, spooned and levelled.
• Baking powder — a quarter teaspoon for a light, fluffy rise.
• Egg — two tablespoons of beaten egg. Beat one egg and measure out two tablespoons; use the rest in scrambled eggs.
• Milk — one tablespoon to loosen the batter.
• Strawberries — about two tablespoons, diced small, plus more for topping. Fresh or frozen both work.

How to make it (step by step)

1. 1

   Melt the butter in the mug

   Put the butter in a large microwave-safe mug and microwave at 40 percent power for 20 to 30 seconds, until melted. Swirl it around so it coats the sides — this stops the cake sticking.

2. 2

   Add sugar, flour and baking powder

   Stir in the sugar, then add the flour and baking powder and mix with a fork until crumbly and evenly combined.

3. 3

   Add the egg and milk

   Add the beaten egg and the milk and whisk with the fork until the batter is smooth and thick, with no dry flour in the corners.

4. 4

   Fold in the strawberries

   Gently fold in the diced strawberries. Pat them dry first if they are frozen and thawed, so the cake does not turn soggy.

5. 5

   Microwave

   Cover loosely, leaving a gap for steam, and microwave on high for about 60 seconds, until the top is set and springs back. Add 10-second bursts if needed.

6. 6

   Top and serve

   Let it cool for a minute, then eat it from the mug or turn it out onto a plate. Top with more strawberries, whipped cream or a dusting of powdered sugar.

Troubleshooting

• The cake is soggy. The strawberries were wet or too large. Dice them small and pat them dry.
• It is rubbery. It was overcooked. Start with 60 seconds and add short bursts.
• It overflowed. Use a mug that holds at least 10 oz.
• Raw in the middle. Cook 10 to 15 seconds longer.
• It stuck to the mug. Swirl the melted butter around the sides before adding the other ingredients.
• Bland flavour. Add a drop of vanilla and a pinch of salt.

Getting the strawberries right

Strawberries are mostly water, and that water is the main risk in a mug cake. Large, wet pieces release juice as they heat and leave soggy pockets in the crumb. Dice the berries into small pieces, about the size of a pea, and pat them dry with a paper towel before folding them in. Frozen strawberries work well, but thaw them first and drain them thoroughly.

For the topping, slice a few extra berries and toss them with a pinch of sugar while the cake cooks. In a minute or two they release a little syrup that soaks into the warm cake — just like the macerated strawberries in a classic strawberry shortcake.

Serving ideas

Serve with whipped cream and extra strawberries, or with a scoop of vanilla ice cream. For more quick single-serve desserts, try our red velvet mug cake or Oreo mug cake.