Strawberry Shortcake Mug Cake Recipe

If you’ve ever wished you could have freshly baked strawberry shortcake at a moment’s notice, this Strawberry Shortcake Mug Cake is your sweet ticket! In under 10 minutes, you’ll have a fluffy, buttery cake layered with juicy strawberries and clouds of whipped cream—all made in a single mug and ready to dazzle your cravings.

this Recipe

Ingredients You’ll Need

The beauty of this Strawberry Shortcake Mug Cake is how it works magic from the simplest pantry and fridge staples. Each ingredient plays a special role in creating a melt-in-your-mouth, berry-kissed dessert you’ll crave on repeat.

• Strawberries: Juicy, ripe strawberries are the star—quartered or chopped so every bite bursts with flavor.
• Sugar: Sweetens both the fruit and the cake, adding that classic shortcake sparkle; you’ll use a bit for the berries and the rest for the batter.
• Unsalted Butter: Melts into the cake for unbeatable richness and that soft, tender crumb.
• All-Purpose Flour: Gives structure to your mug cake, making it comforting but still light.
• Baking Powder: The secret to a fluffy, airy texture that rises beautifully in the microwave.
• Milk: Brings moisture and melds with the butter for optimum softness; regular dairy or plant-based both work.
• Vanilla Extract: Just a splash lifts the whole dessert and complements the strawberries gorgeously.
• Salt: A pinch balances all the sweet notes for real depth of flavor.
• Whipped Cream: Pillowy clouds to sandwich the berries and cake—you can use store-bought, but homemade makes it extra special (see tip below!).

Variations

One of the best parts about the Strawberry Shortcake Mug Cake is just how forgiving and versatile it can be! Go ahead—experiment with your favorite flavors, adjust for dietary needs, or use what you have on hand to make it your own.

• Dairy-Free Swap: Substitute plant-based butter and your favorite non-dairy milk, such as almond or oat, for a completely dairy-free treat.
• Mixed Berry Surprise: Try a combination of strawberries, blueberries, or raspberries for a fun twist and extra color.
• Lemon Zest: Add a little fresh-grated lemon zest to the batter for a bright, citrusy lift that pairs perfectly with strawberries.
• Chocolate Drizzle: Finish with a bit of chocolate sauce or add a sprinkle of mini chocolate chips into the batter for extra indulgence.

How to Make Strawberry Shortcake Mug Cake

Step 1: Prep the Strawberries

Start by quartering your strawberries (if they’re huge, go ahead and chop them up smaller). Toss them in a little bowl with two teaspoons of sugar—this draws out their juices and transforms them into the luscious, syrupy topping that makes Strawberry Shortcake Mug Cake so irresistible. Set aside to let the magic happen while you prep the cake.

Step 2: Melt the Butter

Grab a large microwave-safe mug (about 12 ounces or more to avoid overflow). Add your butter and microwave it until mostly melted, about 30–45 seconds. Swirl the melted butter around the bottom and sides of the mug—this coats the mug and preps it for a clean release later.

Step 3: Make the Batter

Add the flour, remaining sugar, baking powder, milk, vanilla, and that pinch of salt right into the mug. Stir the mixture until it’s smooth and you don’t see any dry streaks—don’t overmix, just enough so everything is evenly combined.

Step 4: Microwave the Cake

Place your mug in the microwave and cook on high for 1 minute and 15 seconds. Open the door and check: if the top still looks wet, give it just 10 seconds more. The cake should look puffed and dry to the touch.

Step 5: Assemble the Shortcake

Run a knife around the mug’s edge and invert the cake onto a plate. Carefully slice it in half horizontally—don’t worry if it isn’t perfect (remember: rustic is charming!). Spread on half your whipped cream, pile on a good scoop of strawberries, and top with the remaining cake half, more whipped cream, and the last of the strawberries. Time to dig in!

How to Serve Strawberry Shortcake Mug Cake

Garnishes

For the prettiest presentation, crown your Strawberry Shortcake Mug Cake with a flourish of extra whipped cream, a scattering of fresh berries, and maybe a little mint sprig. A light dusting of powdered sugar or a drizzle of chocolate sauce absolutely elevates this simple treat to bakery-worthy status.

Side Dishes

While this mug cake truly shines on its own, you can pair it as part of an afternoon dessert board—think fresh fruit, buttery shortbread cookies, or a cool glass of sparkling lemonade to keep it light and festive. For a more decadent treat, serve alongside a scoop of vanilla ice cream.

Creative Ways to Present

For an extra-fun twist, you can make mini versions in espresso cups for a party, or assemble the finished Strawberry Shortcake Mug Cake in clear glass jars so the layers show through. For brunch, cut up the mug cake and serve in a bowl with fruit and cream for a playful “deconstructed” shortcake vibe.

Make Ahead and Storage

Storing Leftovers

If (and it’s a big if) you have leftover Strawberry Shortcake Mug Cake, cover any extras tightly and store them in the fridge for up to one day. The cake will soften a bit from the whipped cream and berries but will taste delicious for a snack later!

Freezing

Mug cakes don’t freeze as well as traditional shortcakes because of their delicate crumb and whipped cream filling. If you want to make ahead, you can freeze just the plain cake (wrapped well) for up to a month. When ready to enjoy, thaw at room temperature and add fresh strawberries and cream.

Reheating

To refresh the shortcake layer if you’ve made it ahead, give the cake (without cream or berries) a quick 5–8 seconds in the microwave to warm it up and restore fluffiness. Always add the strawberries and whipped cream just before serving for best results.

FAQs

Final Thoughts

If you’re craving a sun-drenched taste of summer, the Strawberry Shortcake Mug Cake is the kind of everyday indulgence that feels absolutely special—yet is so simple, you can treat yourself any time. Give it a try and let yourself enjoy every blissful, berry-topped spoonful!

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