Strawberry Shortcake Mug Cake
Why you’ll love this recipe:
This Strawberry Shortcake Mug Cake is ready in under five minutes.
It’s made in the microwave in one bowl.
This recipe is vegan, dairy-free and plant-based.
You can also use oat flour instead of all purpose flour.
It’s quick, easy and delicious.
Strawberry shortcake is perfect for spring or summer.
Check out these strawberry shortcake pancakes!
Ingredients and Substitutions
The ingredient list is really short and sweet, just like this recipe. I’m sure most of us already have all the ingredients in our pantry already! Grab these ingredients and let’s get cooking:
All purpose flour is used for the base, you can however use oat flour instead.
Baking powder helps this mug cake rise and have a fluffy texture.
A pinch of salt helps balance out all the flavors.
I use almond milk, but you can also use cashew milk, coconut milk, or even dairy milk (but it won’t be vegan anymore).
Vanilla extract adds a lovely flavor.
Cane sugar helps add some sweetness to the base, feel free to use monk fruit sweetener or coconut sugar.
Bright, red juicy strawberries.
Non-dairy whipped cream or regular whipped cream. You can also use cool whip!
How to make
ONE: combine flour, baking powder and salt together in a small bowl. Add in the cane sugar, vanilla and almond milk and mix until you have a batter.
TWO: coat a small ramekin with non-stick spray so that you can flip it upside down and take it out. Then, pour the batter into the greased ramekin and place in the microwave for 1.5 minutes.
THREE: Carefully remove from the microwave (it will be hot) and flip the ramekin upside down on a plate. Then, take a knife and carefully cut the shortcake in half.
FOUR: First layer with your favorite whipped cream, again to make vegan make sure you use a vegan whipped cream. Then, layer with freshly chopped strawberries. Top it off with the second layer of the shortcake and once again layer with whipped cream and strawberries.
That’s it! So simple. Dig in and enjoy!!
Tips and Tricks
Generously coat the ramekin so that the shortbread doesn’t stick.
Run a knife along the sides to help it easily fall out.
Use oven mitts when handling, because the ramekin will be hot.
Let the shortbread cool for a few minutes before cutting in half.
Frequently Asked Questions
Yes, my best recommendation would be to use oat flour.
Yes, but I recommend storing all ingredients separately so that it doesn’t get soggy.
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If you make this Strawberry Shortcake Mug Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!