Easy to make strawberry shortcake made in a cup using a microwave in just a few minutes. Single serving dessert, topped with a sweet cream flavoured with strawberries and topped with fresh strawberries. Easy to make as a regular cake or a gluten and dairy free.
1/4cupall-purpose flourplain flour or gluten-free cake flour mix
4teaspoonssugar
1/4teaspoonbaking powder
1 ½tablespoonunsalted butteror vegetable or sunflower oil
3tablespoonsmilkdairy or non-dairy - plant based milk
1/2teaspoonvanilla extract
pinchsalt
To make the strawberry cream
1/4cupwhipped creamor mascarparone, white yoghurt or dairy free - plant based cream
2strawberries
1teaspoonicing sugaror fine white sugar
Instructions
To make the strawberry shortcake mug cake
Using a good size cup that's suitable for microwave, first melt the butter.
Measure out the flour, sugar, baking powder and salt and mix together with a fork or a spoon.
Add the milk and vanilla extract and mix together well.
Chop the strawberries into smaller pieces and gently fold into the shortcake batter. One large strawberry or two smaller ones are usually enough for this amount.
Microwave for 1 minute (on 800 V microwave setting) in the centre of your microwave. Check the cake and if the mixture doesn't look baked (it's wet in the middle), put it back to the microwave and add extra 10 - 20 seconds. Check again and microwave more if needed. The mug cake should be firm (ish) in the middle and pull away slightly from the sides of the cup.
To make the strawberry cream topping
Clean and hull your strawberries and chop them into smaller pieces.
Put the strawberries in bowl and mix with the sugar. If using white caster sugar, leave the sugar to dissolve first. If using icing sugar, mix and carry on with adding the cream.
Add the cream (or yoghurt, mascarpone, cream cheese or plant based alternative) and mix with the strawberries.
Top your strawberry shortcake with the strawberry cream and enjoy this treat straightaway!