Ingredients
1 ½ tablespoons unsalted butter, melted
4 teaspoons white sugar
¼ cup all-purpose flour
½ teaspoon baking powder
3 tablespoons milk
½ teaspoon vanilla extract
1 pinch salt
1 small strawberry, diced
⅔ cup whipped cream
4 strawberries, quartered
2 teaspoons white sugar
Instructions
Place butter in a large, microwave-safe mug and swirl it around the bottom and sides to coat.
Add the flour, baking powder, and salt. Whisk until evenly combined.
Add the sugar, milk, and vanilla extract. Whisk until a smooth batter forms.
Fold in the diced strawberry and gently press pieces into the batter.
Microwave on high for 1 minute and 15 seconds. If still wet, microwave in 10-second intervals until fully cooked.
Let cake cool slightly while preparing the whipped topping.
In a small bowl, sprinkle sugar over quartered strawberries. Stir and let sit for 2–3 minutes.
Gently fold strawberries into whipped cream, being careful not to crush them.
Top the mug cake with a generous spoonful of strawberry whipped cream and serve immediately.
Notes
Use a 10 oz or larger mug to avoid overflow.
You can substitute vegan butter and non-dairy milk for a dairy-free version.
To make the cake extra fancy, slice it in half and layer with strawberry whipped cream.
Frozen strawberries can be used if fully thawed and drained.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian