Strawberry Shortcake Mug Cake
Strawberry Shortcake mug cake is a quick and delicious recipe that will be ready in minutes! This sweet treat is made in one bowl in the microwave and is perfect for when you are craving something sweet but are on a time limit. This is the perfect mug cake to make this spring/summer season!
Servings 1 servings
Ingredients
- 1/4 cup + 1 Tbsp flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp cane sugar
- 1/2 tsp vanilla extract
- 1/4 cup almond milk (may sub any other milk or nut milk alternative)
- Strawberries (I used 3-4 large ones)
- Non-dairy vegan whipped cream (or regular if you don’t mind it to not be vegan)
Instructions
- To start, 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.
- Next, coat a small ramekin with non-stick spray. Then, pour the batter into the greased ramekin and place in the microwave for 1.5 minutes.
- Carefully remove from the microwave (it will be hot) and flip the ramekin upside down on a plate. Giggly slightly until the shortcake comes out.
- Then, take a knife and carefully cut the shortcake in half.
- Now the fun part- assembling the strawberry shortcake. First layer with your favorite 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!!
Notes
- 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.
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