Strawberry Shortcake Mug Cake

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Strawberry Shortcake Mug Cake

Prep Time 1 minute
Cook Time 2 minutes
Course Dessert
Servings 1


  • 1/4 cup + 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cane sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup almond milk or any other milk alternative
  • Strawberries 3-4 large ones
  • Non-dairy vegan whipped cream or regular whipped cream


  • In a small bowl, mix together the flour, baking powder, and salt.
  • Add the cane sugar, vanilla extract, and almond milk to the dry ingredients, stirring until a batter forms.
  • Grease a small ramekin with non-stick spray, then pour the batter into it.
  • Microwave the ramekin for 1.5 minutes until the cake is cooked.
  • Carefully remove the hot ramekin from the microwave and invert it onto a plate to release the shortcake.
  • Using a knife, cut the shortcake in half horizontally.
  • Assemble the strawberry shortcake by layering whipped cream, chopped strawberries, and the second half of the shortcake.
  • Repeat the layering with whipped cream and strawberries.
  • Dig in and enjoy this simple yet delightful dessert!


  • Ensure to generously coat the ramekin with non-stick spray to prevent sticking.
  • Use caution and oven mitts when handling the hot ramekin.
  • Allow the shortcake to cool slightly before cutting it in half for assembling.

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