Sometimes, you just need a warm, fluffy dessert that comes together in minutes, and this strawberry mug cake is exactly that. Soft, sweet, and packed with fresh strawberries, it’s the perfect single-serving treat when a whole cake feels like too much.
I’ve made this more times than I can count, especially when I want something quick and just for me. The fresh strawberries add just the right amount of flavor, and since everything comes together in one mug, cleanup is a breeze.
My Microwave Chocolate Chip Cookie is my go-to for something warm and gooey, but when I’m in the mood for something light and fruity, this mug cake wins every time. With just a few simple ingredients, it’s ready in minutes and feels like a little indulgence without the work.
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Can I Use Frozen Strawberries?
I use fresh strawberries for this when I make it, but frozen ones could work if you prepare them right. Make sure to thaw them first and drain off any extra liquid so the batter doesn’t get too wet.
Pat them dry with a paper towel because when they thaw, they release a lot of juice. Chopping them into smaller pieces also helps spread the flavor evenly throughout the cake.
Frozen strawberries are handy, but if you have a choice, definitely go with fresh strawberries. It definitely makes for a better mug cake, kinda like when you make my Strawberry Pie, you want those fresh strawberries.
If you have frozen strawberries you need to use, there are other recipes where they’ll work well. Try making strawberry syrup (great for ice cream or pancakes), strawberry muffins, or a frozen strawberry lemonade.
How Do I Know When the Mug Cake Is Done?
The cake is done when it has risen and the center looks set rather than wet or glossy. If you insert a toothpick or fork in the middle, it should come out clean or with just a few crumbs.
If the center still looks undercooked, microwave it in 10 to 15 second intervals. Be careful not to overcook this, since mug cakes dry out quickly.
Microwave times can vary, so checking early is better than overcooking. You’ll quickly figure out the power of your microwave so you can adjust the bake time, but it’s best to add time in small steps until the texture is just right.
Can I Double the Recipe?
You can double the recipe, but you will need to use two mugs instead of one bigger one. This ensures the cake cooks evenly and doesn’t overflow out from the mug.
If you microwave both mugs at the same time, they may take a little longer to cook. Start with the regular time and add short intervals as needed.
How to Make Strawberry Mug Cake
Chop the strawberries into bite-sized pieces. Depending on the size of your strawberries, this may mean quartering them or you may need to chop them further.
In a microwave-safe mug, whisk together the flour, sugar, baking powder, and salt until everything is combined. This step helps the cake cook evenly and avoids pockets of dry ingredients.
In a small bowl or measuring cup, whisk together the milk, melted butter, and vanilla extract. I like using a measuring cup since it saves an extra dish and makes pouring into the mug easier.
Pour the wet ingredients into the mug with the dry ingredients and stir with a fork just until combined. Avoid overmixing, as it can make the cake dense.
Add the chopped strawberries, then gently fold them in so they’re spread throughout the batter. As with every batter, make sure you scrape the sides of the mug to make sure nothing is stuck.
Microwave the mug for 1 minute and check the cake. The center should look set but still soft and moist. If it’s still wet, microwave in 20 to 30 second intervals until the center is cooked through.
Let the cake cool for about a minute before eating so you don’t burn your mouth. This short wait helps the cake finish setting and makes it easier to enjoy. For an extra treat, top it with more strawberries or a dollop of whipped cream.
Strawberry Mug Cake
Ingredients
- 5 tablespoons all-purpose flour
- 4 tablespoons sugar
- 1/4 teaspoon baking powder
- pinch salt
- 2 tablespoons milk
- 3 tablespoons unsalted butter melted
- 1/4 teaspoon vanilla extract
- 1/4 cup strawberries chopped (about 2-3 medium strawberries)
Instructions
- In a microwave-safe mug, whisk together the flour, sugar, baking powder, and salt until well combined.5 tablespoons all-purpose flour, 4 tablespoons sugar, 1/4 teaspoon baking powder, pinch salt
- In a small bowl or measuring cup, whisk together the milk, melted butter, and vanilla extract.2 tablespoons milk, 3 tablespoons unsalted butter, 1/4 teaspoon vanilla extract
- Pour the wet ingredients into the mug with the dry and stir with a fork just until combined, then gently fold in the chopped strawberries.1/4 cup strawberries
- Microwave the mug for 1 minute, checking to see if the center is set but still soft; if it’s still wet, continue microwaving in 20-30 second intervals until fully cooked.
- Let the cake cool for one minute, then top with extra strawberries or whipped cream.
Notes
- If using frozen strawberries, thaw them first and pat them dry to avoid adding extra moisture to the batter.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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