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Hero shot of strawberry shortcake mug cake with layered whipped cream and fresh strawberries against dark background

Strawberry Shortcake Mug Cake

Quick 5-minute strawberry shortcake mug cake with fresh strawberries, whipped cream, and tender biscuit-like base. Perfect single-serving dessert that captures all the classic flavors of traditional shortcake.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Fresh strawberries quartered
  • 6 teaspoons Granulated sugar divided
  • 1 tablespoon Unsalted butter
  • 5 tablespoons All-purpose flour
  • ½ teaspoon Baking powder
  • ¼ cup Whole milk
  • ¼ teaspoon Pure vanilla extract
  • 1 pinch Salt
  • to taste Whipped cream fresh or store-bought

Equipment

  • Large microwave-safe mug (12 oz)
  • Small mixing bowl
  • - Measuring spoons
  • Sharp knife
  • Microwave-safe plate

Method
 

  1. Quarter the strawberries into bite-sized pieces. If they're particularly large, cut them into smaller chunks. Place them in a small bowl and sprinkle 2 teaspoons of sugar over top. Stir the strawberries gently until the sugar begins to dissolve. Set this mixture aside while you prepare the cake.
  2. Place butter into your large microwave-safe mug. Microwave on high for 30 to 45 seconds, or until the butter is mostly melted. Remove carefully and swirl the melted butter around the bottom and sides of the mug.
  3. Add the remaining 4 teaspoons of sugar to the buttered mug. Add flour, baking powder, salt, milk, and vanilla extract. Stir everything together until the mixture is smooth and no lumps remain.
  4. Microwave the mug on high for 1 minute and 15 seconds. Remove and check that the top looks dry and set. If you still see wet batter on the surface, microwave for another 10 seconds.
  5. Run a knife along the sides of the cake to loosen it. Place a plate on top of the mug and flip over confidently to release the strawberry shortcake mug cake onto the plate.
  6. Cut the cake in half horizontally using a serrated knife. Top the bottom layer with half of your whipped cream. Add about half of the macerated strawberries on top. Place the second cake layer over the strawberries. Finally, add the remaining whipped cream and strawberries on top.

Notes

Let ingredients come to room temperature before mixing for best results. Don't overmix the batter to prevent tough texture. Microwaves vary in power, so adjust timing accordingly. Store covered at room temperature for 2 hours or refrigerated for up to 2 days.