Strawberry Shortcake Mug Cake Recipe

Some recipes just feel like a warm hug. For me, this Strawberry Shortcake Mug Cake is one of them. It’s the taste of a summer afternoon, condensed into a single, steaming mug. If you love easy strawberry desserts, you might also enjoy our fluffy Strawberry Shortcake Puppy Chow for a fun, shareable treat.

It takes me right back to my grandma’s kitchen. She’d make a big, messy shortcake for Sunday supper. This is my quick fix for that same cozy feeling, any night of the week.

When a sweet craving hits, you don’t always need a whole cake. Sometimes, you just need a little bowl of comfort, fast. This is that magic.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 5 minutes
• Cook Time: 1 minute 30 seconds
• Total Time: 6 minutes 30 seconds
• Servings: 1

The Story Behind This Classic Recipe

Strawberry shortcake is pure nostalgia. It’s the first dessert of summer. I remember picking berries with my family, our fingers stained red.

The real treat was the shortcake itself. It was never fancy. It was a simple, sweet biscuit, split and piled high with berries and cream.

This mug cake is my tribute to that. It’s for those late nights when you want that memory, but the pantry is bare. It’s a little taste of tradition in minutes.

What Makes This the *Traditional* Way

True strawberry shortcake isn’t about sponge cake. The classic way uses a biscuit. It should be tender and a bit crumbly, not like a fluffy yellow cake. For a more decadent strawberry dessert, our rich Strawberry Chocolate Cake is a beautiful celebration centerpiece.

We keep that spirit here. Our mug cake has a soft, biscuit-like crumb. Fresh strawberries are key. Their natural juice soaks into the warm cake, creating that perfect, messy bite.

Finally, a dollop of cold whipped cream. That hot-and-cold contrast is everything. It’s simple, honest, and just right.

The Classic Ingredients (No Fancy Stuff!)

You likely have everything you need right now. That’s the beauty of it. Let’s gather our simple supplies.

• 4 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 3 tablespoons milk
• 1 tablespoon melted butter or vegetable oil
• 1/4 teaspoon vanilla extract
• 2-3 fresh strawberries, diced
• 1 teaspoon sugar (for the strawberries)
• Whipped cream, for serving

How to Make It Just Like Grandma Did

Making this is as easy as remembering the recipe. Just follow these simple steps for a perfect single-serve treat.

1. First, toss your diced strawberries with that teaspoon of sugar in a small bowl. Set them aside. This lets them get nice and juicy.
2. In your mug (a 12-ounce one is perfect), whisk the dry ingredients: flour, 1 tablespoon sugar, baking powder, and salt.
3. Add the milk, melted butter, and vanilla. Stir until you have a smooth, thick batter. A few small lumps are just fine.
4. Fold in about half of your sugared strawberries. Press the rest gently into the top of the batter.
5. Microwave on high for about 1 minute to 1 minute 30 seconds. Start checking at 1 minute. The cake is done when the top looks dry and springs back a bit when touched.
6. Let it sit in the mug for a minute. It’s very hot! Then, top with a big spoonful of whipped cream and the remaining juicy strawberries.

My Tips for Perfecting This Classic

A few little tricks can make your microwave dessert even better. Here’s what I’ve learned after making this dozens of times.

Don’t over-microwave. The cake will keep cooking from the mug’s heat after you take it out. If it looks just set, it’s done. Overcooking makes it rubbery.

Use a wide, short mug if you can. This helps the cake cook evenly in the center. A tall, narrow mug might leave the middle underdone.

For the best flavor, let your sugared strawberries sit for 5 minutes while you mix the batter. That extra time lets the sugar pull out their natural syrup.

How to Store and Enjoy Later

This is truly a make-and-eat-right-away treat. The warm cake is part of the charm. I don’t recommend storing the cooked mug cake.

However, you can mix the dry ingredients ahead of time. Keep a little jar of the mix in your pantry for an instant quick fix.

When the craving hits, just add the wet ingredients to your pre-made mix. You’ll have dessert in under two minutes.

Nutrition Notes

This is a treat, pure and simple. Here’s a basic look at what’s in one serving, including the whipped cream.

• Calories: Approximately 350
• Carbohydrates: 55g
• Protein: 5g
• Fat: 13g
• Sugar: 30g

Your Questions About This Classic Recipe

Here are answers to a couple of common questions I get about this cozy dessert.

Can I use frozen strawberries?

You can, but thaw and drain them very well first. Too much extra liquid will make your cake soggy. Fresh is always best for that classic taste.

My cake came out dense. What happened?

This usually means it was over-mixed or over-cooked. Stir the batter just until combined. And remember, it’s okay if it looks a tiny bit underdone when you take it out—it keeps cooking.

What can I use instead of whipped cream?

A scoop of vanilla ice cream is a wonderful substitute. That hot-and-cold contrast is still there. A drizzle of heavy cream or even a spoonful of Greek yogurt works in a pinch, too. For another fantastic recipe that uses a strawberry glaze, try our moist Pumpkin Banana Muffins with Strawberry Lemon Glaze.

I hope this little recipe brings a spark of joy to your evening. It’s my go-to when I need a sweet, simple moment of peace.

It proves that great comfort food doesn’t need to be complicated. Sometimes, the best things come together in just a few minutes, right in your favorite mug.

Did you give this classic a try? I’d love to hear about it. Share your own stories or a photo of your creation in the comments below, and let me know how you liked it!