Strawberry shortcake mug cake
This strawberry shortcake mug cake folds real diced strawberries through a soft, buttery single-serve cake that cooks in about a minute. The butter is melted right in the mug so there is almost nothing to wash, and a crown of fresh berries and whipped cream turns it into a proper little shortcake for one.
Why you'll love this
- Ready in around six minutes start to finish, with one mug and minimal cleanup
- Real diced strawberries folded right into the batter for juicy bursts in every bite
- A soft, buttery crumb from butter melted in the mug plus a splash of milk
- Dressed up like classic shortcake with berries, whipped cream or a dusting of powdered sugar
Key ingredients & swaps
- Butter — melted in the mug for a rich, tender crumb; swirl it up the sides as it melts so the cake releases cleanly.
- Sugar — sweetens the batter and helps it brown slightly; stir it into the warm melted butter so it starts to dissolve.
- All-purpose flour — the base that gives the shortcake its structure; spoon and level it so the cake stays soft rather than dense.
- Baking powder — the lift that keeps it light and cakey rather than heavy; use fresh powder for the best rise.
- Beaten egg — binds the batter and sets the crumb; the recipe uses just 2 tablespoons of beaten egg, since too much egg makes a mug cake rubbery.
- Strawberries — the star, folded in for juicy, jammy bites; dice them finely and pat dry (or toss in a little flour) so they do not make the cake soggy.
How to make it (step by step)
-
1
Melt the butter in the mug
Add the butter to a microwave-safe mug and microwave at about 40% power until just melted, then swirl it around to coat the sides. Gentle power stops it from spitting, and the greased sides help the cake turn out.
-
2
Stir in sugar, then the dry
Stir the sugar into the warm butter, then add the flour and baking powder. Mixing the sugar in first helps it dissolve for a smoother crumb.
-
3
Add egg and milk
Mix in the beaten egg and milk and whisk just until the batter is smooth. Stop as soon as the streaks vanish; over-whisking builds gluten and toughens the cake.
-
4
Fold in the strawberries
Gently fold in the finely chopped strawberries, distributing them through the batter. Patting them dry or dusting them with a little flour first keeps their juice from turning the crumb wet.
-
5
Microwave until set
Cover the mug loosely, leaving a gap for steam, and microwave on high for about 60 seconds, until the top is set and springy. If it still looks wet, add 10 to 15 seconds at a time rather than overshooting.
-
6
Cool, turn out and top
Let it cool slightly, then run a knife around the edge and tip it out, or eat straight from the mug. Finish shortcake-style with more strawberries, whipped cream or a dusting of powdered sugar.
Pro tips
- Dice the strawberries small and pat them dry, or toss them in a teaspoon of the flour, so they cook evenly and do not leave soggy pockets.
- Start at 60 seconds and add time in 10 to 15 second bursts; overcooking is the fastest way to a dry, rubbery mug cake, and it firms up as it rests.
- Leave a gap when you cover the mug so steam escapes and the batter does not boil over the rim.
- This cake is at its best warm and fresh from the microwave, when the crumb is softest and the berries are still juicy.
Variations
- Strawberries and cream: split the cooled cake and layer it with whipped cream and extra berries for a true shortcake.
- Mixed berry: swap in diced raspberries or blueberries, or a mix, for the strawberries.
- Lemon-strawberry: add a little lemon zest to the batter for a brighter, bakery-style flavour.
Storage & freezing
Strawberry mug cake is meant to be eaten warm and fresh; the fruit makes it prone to going soggy, so it does not store well, though a leftover can be covered, chilled overnight and eaten cold the next day.
Recipe
Strawberry shortcake mug cake
Ingredients
- Butter: 2 teaspoons for moisturising and richness.
- Sugar: 2 tablespoons for sweetness.
- Flour: 1/4 cup all-purpose flour will serve as the cake's base.
- Baking powder: To make the cake rise, add 1/4 teaspoon baking powder.
- Egg: 2 tablespoons beaten egg for structure.
- Milk: 1 tablespoon to keep the cake moist.
- Strawberries: Fresh or frozen, diced, for a delicious flavour.
Instructions
- Melt butter
- Add 2 tbsp butter to a mug and microwave at 40% power until melted. Swirl to coat the sides.
- Mix base
- Stir in 2 tbsp sugar. Add ¼ cup flour and ¼ tsp baking powder.
- Add liquids
- Mix in 2 tbsp beaten egg and 1 tbsp milk. Whisk until smooth.
- Add strawberries
- Gently fold in chopped strawberries.
- Microwave
- Cover loosely (leave a gap). Microwave on high for about 60 seconds, until set.
- Serve
- Let it cool slightly, then remove from the mug. Top with strawberries, whipped cream, or powdered sugar if you like.
Tips & notes
- Don’t overmix the batter, just whisk until smooth to keep the cake soft.
Adjust microwave time slightly depending on your wattage, start with 60 seconds and add 10–15 seconds if needed.
Use finely chopped strawberries so they cook evenly and don’t make the cake soggy.
Make sure to leave a small gap when covering the mug to prevent overflow while cooking.
Best served warm, right after cooking for the best texture and flavor.
Watch how to make it
Nutrition · per serving (estimate)
Made this recipe?
Tap the stars to leave your rating — it helps other home cooks.
Frequently asked questions
Can I use frozen strawberries instead of fresh?
Yes, but thaw and pat them very dry first, as the extra liquid from frozen berries can make the cake soggy. Chop them small and consider tossing them in a little flour before folding them in.
How do I stop the strawberries from making the cake soggy?
Dice them finely, pat them dry, and either fold them in gently at the end or toss them in a teaspoon of flour first so they hold their juice. Avoid adding any extra strawberry liquid to the batter.
Why did my mug cake turn out rubbery or tough?
Usually too much egg, overmixing, or overcooking. Stick to the 2 tablespoons of beaten egg, whisk only until smooth, and pull it from the microwave as soon as the top is set.
What size mug should I use?
Use a microwave-safe mug of at least 8 to 12 oz and fill it no more than halfway, since the batter rises as it cooks. Covering it loosely with a gap for steam also helps prevent overflow.
Can I make it without an egg?
The egg helps bind and set this buttery batter, but you can try a common egg replacer such as 2 tablespoons of unsweetened applesauce. Expect a slightly denser, more delicate crumb.
How do I know when it is done?
The top should look set, feel spongy and spring back when lightly pressed, and a toothpick inserted into the centre should come out clean. If not, microwave in 10 to 15 second bursts and check again.
Leave a review