Strawberry
Strawberry Shortcake Mug Cake
Eggless vanilla cake with berries folded through like a tiny spoonable shortcake.
Steps
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Mix flour, sugar, baking powder, and salt in the mug.
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Stir in milk, melted butter, and vanilla until no dry flour remains.
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Fold in diced strawberries, then dot jam on top and drag the fork through once.
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Microwave 70-80 seconds. The berries should look glossy and the cake top should spring lightly.
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Rest one minute; berry pockets are hotter than the crumb around them.
Tips from the test kitchen
Dice the berries small. Big pieces sink and create wet pockets at the bottom of the mug.
Success guide
Make it work the first time
Expected texture
Expect a fluffy cake with moist fruit pockets. Strawberry puree and jam add water, so the cake should be set on top but not cooked until dry.
Success tips
- Use a microwave-safe mug with visible headroom. If the batter fills more than about half the mug, move it to a larger mug before cooking.
- Start with the lower end of the microwave time in the steps. Add time in short bursts only if the center still looks wet.
- Let the cake rest before eating. The crumb keeps setting after the microwave stops, and the mug will be very hot.
- This recipe avoids a whole egg, which helps prevent the bouncy texture people often dislike in small mug cakes.
Substitutions
- Milk
- Whole milk gives the softest crumb. Unsweetened oat or almond milk can work, but the cake may taste a little lighter.
- Fat
- Melted butter gives flavor. Neutral oil can make the crumb softer, but the cake will taste less buttery.
- Flour
- Do not assume a direct gluten-free flour swap unless the blend is labeled cup-for-cup; the texture may turn gummy.
- Mix-ins
- Keep heavy mix-ins near the center of the batter. If they touch the mug wall, they can overheat before the cake finishes.
Troubleshooting
- Rubbery texture
- Usually caused by overmixing, overcooking, or too much egg for one mug. Mix only until no dry flour remains and stop at the first set-top cue.
- Dry crumb
- The cake likely cooked too long. Next time start at the low end of the time range and let rest instead of microwaving until fully dry.
- Overflow
- The mug was too small or too full. Use more headroom and set the mug on a paper towel if your microwave runs hot.
- Wet center
- Microwave in one short burst, then rest again. A slightly glossy center is fine; a puddle of batter needs more time.
Variations
- Add a few mini white chocolate chips for a strawberries-and-cream feel.
- Spoon a little extra jam on top after the cake rests.
- Add a fresh spoonful of jam after cooking if you want brighter fruit flavor.
