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Stacy Noren
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.
- 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
- 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.
- While the cakes are in the microwave, beat 1/4 C heavy cream and 2 Tbsp Sugar to make whipped cream for garnish.
