Strawberries and Cream Mug Cake
So here we have a quick solution to the unyielding sweet tooth and it's literally baked in a cup… Mug cakes. While lots of bakers frown on the idea of baking a cake in the microwave (because the microwave will remove moisture from the cake), I say there isn't anything wrong with a fast an easy way to get cake. Besides, what's not to like about a cake that's mixed with a fork, baked in it's serving dish, and ready in 2 minutes or less? That's right, nothing is wrong with that.
This cake is light and fresh. The cinnamon cake with strawberries has a nice warmth that pairs well with the sweet freshness of strawberries and cream. Basically, eating this is how I want to cap off a warm summer night. And it's simple enough to make that I could have one every night.
A few things to consider when making any mug cake:
Mug Size: There is no standard size mug, so the general rule is to fill the mug just below the mid-line. As long as the batter fills between 1/4 and 1/2 of the mug you will not have any over spill in the microwave.
Eggs: It is really hard to 1/2 an egg, so in an effort to keep it simple this recipe and most others are made to be divided between two mugs (unless you are a fan of the over sized cups, then you may be good with one).
Flour: Using self-rising flour will give you the most consistent results, but that isn't something to stress about. If you don't have self-rising flour make some by mixing about 1 cup of all purpose flour with 1 tsp of baking powder.
Mixing: All that is required for mixing is a fork. This means two great things 1. fewer dishes and 2. tasting your batter is a must.
Single Servings: If you are only wanting 1 cake instead of the 2 that this recipe makes, go ahead and refrigerate the extra batter in a covered mug. You have 24 hours to microwave the cake and still have it rise well. But if that's still too soon, the cakes can be frozen for a couple of weeks and baked anytime by adding an additional 30 seconds in the microwave.
Strawberries and Cream Mug Cake
Serves 2 Light Cinnamon Cake with Fresh Strawberries and Cream: Quick and Delicious Summer Dessert.
** Prep Time:** 2 min
** Cook Time:** 2 min
** Total Time:** 4 min
** Prep Time:** 2 min
** Cook Time:** 2 min
** Total Time:** 4 min
Ingredients
- 2 Tbsp Unsalted Butter
- 1 Egg
- 3 Tbsp Heavy Cream
- 1/4 tsp Vanilla
- 1/4 C Sugar
- 1/4 Heaping C Self Rising Flour (6 Tbsp)
- Pinch Cinnamon
- Pinch Salt
- 4 Strawberries, Diced
Instructions
- In a mug or bowl, microwave butter for 30 seconds to melt.
- Whisk in the egg then stir in heavy cream, vanilla, and sugar. Add flour, cinnamon, and salt then stir until combined. Fold in cut strawberries.
- Divide batter between two mugs and microwave separately for about 2 minutes until risen and firm.
- Garnish with cut strawberries, fresh whipped cream, and/or strawberry compote.
Notes
- While the cakes are in the microwave, beat 1/4 C heavy cream and 2 Tbsp Sugar to make whipped cream for garnish.
By Stacy Noren Adapted from Mug Cakes by Leslie Bilderback Adapted from Mug Cakes by Leslie Bilderback Cake by the Cup Blog https://blog.cakebythecup.com/