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If you have ever craved a classic strawberry shortcake but did not want to spend an hour baking, this strawberry shortcake mug cake is exactly what you need. Ready in under 5 minutes, this single-serve microwave dessert gives you a warm, fluffy vanilla sponge loaded with fresh strawberries and topped with a luscious strawberry cream. It is the perfect treat for one, and it tastes just as good as the real thing.
Whether you grew up obsessed with the vintage strawberry shortcake aesthetic or you simply love a quick, no-fuss dessert, this recipe will become your go-to. No oven, no mixer, no mess. Just one mug, a handful of pantry staples, and a few fresh strawberries standing between you and dessert.
Table of Contents
Why You Will Love This Recipe
- Ready in under 5 minutes from start to finish
- Single serving, so no leftovers or waste
- Easily made gluten-free or dairy-free with simple swaps
- No oven needed, just a microwave
- Uses basic pantry ingredients you already have
- Topped with a fresh strawberry cream that takes it over the top
What Is a Strawberry Shortcake Mug Cake?
A mug cake is a single-serving cake that is mixed and baked directly in a mug using a microwave. This strawberry shortcake version recreates the flavors of a classic American strawberry shortcake, which traditionally consists of a lightly sweetened biscuit or sponge cake layered with whipped cream and fresh strawberries. By making it in a mug, you skip the lengthy preparation and get all the same delicious flavors in a fraction of the time. It is a brilliant solution for a quick weeknight dessert, a late-night craving, or an easy treat for kids.
Ingredients You Will Need
This recipe uses two simple components: the mug cake itself and the strawberry cream topping. Here is a full breakdown of everything you need, along with easy substitution options.
For the Strawberry Shortcake Mug Cake
| Ingredient | Amount | Substitution |
|---|---|---|
| Fresh strawberries | 1-2 (depending on size) | Frozen strawberries, thawed and drained |
| All-purpose flour | 1/4 cup | Plain flour or gluten-free cake flour mix |
| Sugar | 4 teaspoons | Caster sugar or fine white sugar |
| Baking powder | 1/4 teaspoon | No substitute recommended |
| Unsalted butter | 1.5 tablespoons | Vegetable oil or sunflower oil |
| Milk | 3 tablespoons | Any plant-based milk (oat, almond, soy) |
| Vanilla extract | 1/2 teaspoon | Vanilla paste or a tiny pinch of vanilla powder |
| Salt | Pinch | None needed |
For the Strawberry Cream Topping
| Ingredient | Amount | Substitution |
|---|---|---|
| Whipped cream | 1/4 cup | Mascarpone, white yogurt, or dairy-free cream |
| Fresh strawberries | 2 medium | Any ripe fresh berries |
| Icing sugar | 1 teaspoon | Fine white sugar or caster sugar |
For accurate measurements, a reliable measuring cups and spoons set and a set of mixing bowls will make this recipe even easier to pull together.
Equipment You Will Need
One of the best things about this recipe is how minimal the equipment list is. Here is what you will need to have on hand:
- A large microwave-safe mug (at least 12 oz capacity)
- Kitchen utensils such as a fork or small whisk for mixing
- Measuring cups and spoons set for accuracy
- Cutting board for chopping strawberries
- Chef’s knife for slicing the strawberries cleanly
- Mixing bowls for preparing the strawberry cream topping
- A microwave
How to Make Strawberry Shortcake Mug Cake
Follow these simple step-by-step instructions for a perfect mug cake every single time. The whole process takes about 5 minutes, and most of that time is just mixing ingredients together.
Step 1 – Melt the Butter
Place your unsalted butter into a large, microwave-safe mug. Microwave for about 20 to 30 seconds until fully melted. Swirl the melted butter around the base of the mug so it coats the bottom and slightly up the sides.
Step 2 – Mix the Dry Ingredients
Add the flour, sugar, baking powder, and salt directly into the mug with the melted butter. Use a fork or small whisk from your kitchen utensils set to mix them together until well combined. Using a measuring cups and spoons set ensures you get the right ratios for a perfectly risen cake.
Step 3 – Add the Wet Ingredients
Pour in the milk and vanilla extract. Stir everything together well until you have a smooth, lump-free batter. Make sure there are no dry flour pockets at the bottom of the mug.
Step 4 – Fold in the Strawberries
On a clean cutting board, use your chef’s knife to chop the strawberries into small pieces. Gently fold them into the batter. One large strawberry or two smaller ones is just the right amount for this single serving.
Step 5 – Microwave the Mug Cake
Place the mug in the center of your microwave and cook on high for 1 minute at 800W. After 1 minute, check the cake. If the center still looks wet, microwave in 10 to 20 second increments until the cake is just set and firm in the middle. It should pull away slightly from the sides of the mug when done. Be careful not to overcook it, as mug cakes can turn rubbery quickly.
Step 6 – Prepare the Strawberry Cream
While the cake cools slightly, prepare your topping. In a small mixing bowl, chop 2 fresh strawberries into small pieces and combine with the icing sugar. If using caster sugar, let it sit for a minute to dissolve. Add the whipped cream, mascarpone, yogurt, or dairy-free cream and stir gently to combine.
Step 7 – Assemble and Serve
Spoon the strawberry cream generously over the warm mug cake. Serve immediately and enjoy your easy, homemade strawberry shortcake mug cake straight from the mug.
Tips for the Best Mug Cake
- Use a large mug so the batter has room to rise without overflowing
- Do not overmix the batter, as this can make the cake dense and chewy
- Every microwave is different, so check your cake at 1 minute and add time in small increments
- Let the cake cool for 1 to 2 minutes before adding the cream topping so it does not melt into the cake
- For a gluten-free version, use a gluten-free cake flour blend as a 1:1 swap for the all-purpose flour
- For a dairy-free version, use plant-based milk such as oat or almond milk, swap butter for sunflower oil, and use a coconut cream topping
- Add a drop of almond extract alongside the vanilla for a slightly more complex flavor
Variations to Try
One of the joys of this recipe is how easy it is to customize. Here are a few fun variations to keep things interesting:
- Cherry Strawberry Shortcake: Add a couple of chopped cherries alongside the strawberries in the batter for a cherry strawberry shortcake twist
- Lemon Strawberry: Add 1/2 teaspoon of lemon zest to the batter for a bright citrus note
- Extra Indulgent: Swap the whipped cream topping for mascarpone and add a drizzle of honey
- Healthier Option: Replace whipped cream with plain Greek yogurt and reduce the sugar by half
- Strawberry Shortcake for Two: Simply double the ingredients and make two mugs at the same time
How to Store
This mug cake is best enjoyed immediately while it is still warm and the cream is fresh. If you need to save it, you can cover the mug with plastic wrap and store it in the refrigerator for up to 24 hours. Keep the strawberry cream topping separate and add it right before serving. Reheat the cake in the microwave for 15 to 20 seconds before topping with the cream.
Frequently Asked Questions
Can I make this strawberry shortcake mug cake without a microwave?
Yes, you can bake the mug cake in the oven instead. Use an oven-safe ramekin and bake at 350 degrees Fahrenheit for about 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
Can I use frozen strawberries?
Yes, frozen strawberries work well in the batter. Thaw them first and pat them dry to remove excess moisture before chopping and folding into the batter. For the cream topping, fresh strawberries give the best texture and flavor.
Why is my mug cake rubbery?
A rubbery mug cake is usually the result of overcooking or overmixing the batter. Cook in short increments after the initial 1 minute and stop as soon as the center is just set. Mix the batter only until the ingredients come together.
Can I make this recipe vegan?
Absolutely. Use plant-based milk, replace the butter with sunflower oil, and top with a dairy-free whipped cream or coconut cream mixed with fresh strawberries and a touch of sugar.
How many calories are in a strawberry shortcake mug cake?
This recipe contains approximately 300 to 380 calories per serving depending on your choice of butter versus oil and what type of cream topping you use. Using yogurt instead of whipped cream will lower the calorie count.
Can I double the recipe?
You can double the ingredients to make two mugs. Make each mug separately for best results, as cooking two mugs at once can lead to uneven baking.
Kitchen Equipment Used in This Recipe
- Kitchen utensils set – for mixing the batter
- Measuring cups and spoons set – for precise measurements
- Cutting board – for chopping strawberries
- Chef’s knife – for slicing and dicing fruit
- Mixing bowls – for preparing the strawberry cream
- Oven – optional, for baking instead of microwave
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PrintStrawberry Shortcake Mug Cake : Easy 5-Minute Single Serve Dessert
A quick and easy strawberry shortcake mug cake made in the microwave in under 5 minutes. Single-serving fluffy vanilla sponge loaded with fresh strawberries and topped with a luscious strawberry cream. Perfect for a fast dessert with no oven needed.
- Prep Time: 5 minutes
- Cook Time: 1-2 minutes
- Total Time: 7 minutes
- Yield: 1 serving
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Ingredients
1–2 fresh strawberries (depending on size)
1/4 cup all-purpose flour (or gluten-free cake flour mix)
4 teaspoons sugar
1/4 teaspoon baking powder
1.5 tablespoons unsalted butter (or vegetable/sunflower oil)
3 tablespoons milk (dairy or plant-based)
1/2 teaspoon vanilla extract
Pinch of salt
—Strawberry Cream Topping—
1/4 cup whipped cream (or mascarpone, yogurt, or dairy-free cream)
2 fresh strawberries
1 teaspoon icing sugar (or fine white sugar)
Instructions
1. Melt the butter in a large microwave-safe mug for 20-30 seconds.
2. Add flour, sugar, baking powder, and salt to the mug and mix together with a fork.
3. Add the milk and vanilla extract and stir until a smooth batter forms.
4. Chop strawberries into small pieces and gently fold into the batter.
5. Microwave on high (800W) for 1 minute. Check if the center is set. If still wet, microwave in 10-20 second increments until just firm.
6. In a small bowl, chop 2 strawberries and mix with icing sugar.
7. Add whipped cream (or mascarpone/yogurt) to the strawberries and mix gently.
8. Spoon the strawberry cream over the warm mug cake and serve immediately.
Notes
Use a large mug (at least 12 oz) to prevent overflow.
Do not overmix the batter to avoid a dense or rubbery texture.
All microwaves vary in power, so check the cake early and adjust cooking time.
For a dairy-free version, use plant-based milk, sunflower oil, and coconut cream.
For a gluten-free version, use a 1:1 gluten-free cake flour blend.
Best enjoyed immediately. Store covered in the fridge for up to 24 hours without the cream topping.