How cute is this strawberry tea pot?

This tea pot kettle inspired the next in my mug cake series: strawberry mug cakes.

Like all the other mug cakes, this one was easy to whip up and cooks in the microwave. Clean-up is minimal since you mix everything directly into the mug.

I love the little pretty red pieces of strawberry mixed within the cake. The cake is fluffy, sweet. I prefer this white cake recipe more than the previous one I used for the blueberry mug cake. This cake is perfect all year long.

I actually won this tea pot in a giveaway done by the California Strawberry Commission, bringing awareness for their new recipe blog, which shares all sorts of different recipes. Now I need to find some strawberry tea to make in my new teapot.

If you like microwave mug cakes, here’s some other ones I’ve made:

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Strawberry Mug Cake

Yield: 1 oversized mug

Ingredients:

5 1/2 tablespoons all-purpose flour
4 tablespoons sugar
1/8 teaspoon baking powder
1 egg
3 tablespoons milk
3 tablespoons oil
2 strawberries, each cut into 4-5 pieces

Directions:

1. Combine all ingredients except strawberries into oversized mug. Stir with a small whisk or fork until batter is smooth. Carefully drop strawberry pieces on top.
2. Microwave for 1 1/2 minutes. If cake is not done, microwave for an additional 30 seconds. Serve while warm.

   

38 Responses to “Strawberry Mug Cake”

  1. Alyssa — January 20, 2012 at 5:52 pm

    Cute teapot! I always like seeing your microwave recipes because they’re so quick, but then I remember that I don’t have a microwave… Oh well, it’s the old fashioned way for me then!

    • Kirbie replied: — January 23rd, 2012 @ 9:10 am

      Really? No microwave? Usually most people have a microwave and no oven. Maybe you can make it at work or someone else’s house?

  2. Ann P. — January 21, 2012 at 12:20 pm

    That teapot is absolutely adorable! A cup of tea would go perfectly with this strawberry cake right around mid-afternoon :) Especially on a gloomy San Diego day like this!

    • Kirbie replied: — January 23rd, 2012 @ 9:12 am

      It is ever so gloomy. What happened to the beautiful weather??

  3. Tiffany R. — January 21, 2012 at 4:08 pm

    Currently eating this as I write a comment. :) I tried this out and added some crushed almonds which paired really well with the strawberries – ! I did have to do 2 minutes and 30 seconds though. Maybe my microwave has a lower eat setting. Anyway, thanks for posting!

    - Tiffany R.

    • Kirbie replied: — January 23rd, 2012 @ 9:14 am

      Yeah it may vary depending on the power of the microwave. I’m glad it turned out well for you though!

  4. Jodi@CaliforniaStrawberries — January 23, 2012 at 12:09 pm

    We love this! So glad to see you like the teapot. Please let me know if we can share this recipe on our website and FB page.

    • Kirbie replied: — January 23rd, 2012 @ 1:33 pm

      Hi Jodi! Sure, I am definitely okay with that

  5. Meg — January 24, 2012 at 9:53 pm

    Love these mug cake recipes! Thanks for sharing – can’t wait to try some!

    • Kirbie replied: — January 25th, 2012 @ 11:08 am

      I hope you like them as much as I do!

  6. Karen — February 14, 2012 at 5:29 am

    Love this recipe and all its variants!!
    I follow you from italy, congratulations!

    • Kirbie replied: — February 14th, 2012 @ 9:03 am

      Wow, all the way from Italy! Thanks for following!

  7. Stacy — March 4, 2012 at 11:39 am

    Made this with raspberries and blueberries and layered them through out the cake. YUM!

    • Kirbie replied: — March 5th, 2012 @ 8:41 am

      Ooh, sounds yummy!

  8. monica — March 12, 2012 at 6:10 pm

    Well it smelled great and tasted ok but I think I did something wrong because my cake was very dense almost gelatinous. I wonder if it is because I added a tiny bit of almond extract?

    • Kirbie replied: — March 13th, 2012 @ 8:23 am

      It sounds like either your batter was too wet or you might have overcooked it. I dont think a tiny bit of almond extract would make a difference. Did you mix all the flour into the batter? I know sometimes for me, the flour gets stuck at the bottom and when I finish my cake I find a clump of flour at the bottom, lining the cup. So if you had too much flour not mixed in this could cause the batter to be too wet and not have the right consistency. Sorry it didn’t come out exactly right.

  9. Disha — March 22, 2012 at 11:30 pm

    I made mine but also added vanilla essence.

    Turned out great. You should add vanilla to the recipe though! :)

    • Kirbie replied: — March 23rd, 2012 @ 1:27 am

      Oh good idea. I do like adding vanilla to baked goods.

  10. Emily — April 14, 2012 at 8:25 am

    These turned out terrible!!! My boyfriend asked me if i put rubber in the mugs

    • Kirbie replied: — April 15th, 2012 @ 8:23 pm

      I’m sorry to hear they did not turn out for you, but perhaps you overcooked them? That would cause a rubbery texture. The outside should still have a “wetness” to it and it doens’t mean that the inside isn’t already fully cooked. I’ve had several people make this and tell me it came out great and I’ve made it quite a few times and had it come out fine also.

  11. Ashley — May 2, 2012 at 9:25 am

    Darn! I went straight for the recipe after seeing the yummy pictures and immediately tossed this together. I complained nonstop at my very old microwave when it kept coming out slightly wet until I gave up and dumped it out of the cup. I knew immediately I had overcooked it because it was very dense and just *smelled* overcooked. *blush* It still tasted good though so I chopped it up and put it in a bowl with fresh strawberries and milk. :) I’ll have to remember not to overcook it next time though. Thanks!!

    • Kirbie replied: — May 2nd, 2012 @ 10:07 am

      I’m glad it still tasted good. Yeah that sort of wetness on the outside is normal. I’m not quite sure what causes it. Probably the cake being cooked so fast in a small space. But just make sure you check the inside. The outside may not look done but if the inside is cooked, it’s cooked.

  12. Isabella — November 18, 2012 at 12:28 pm

    I’ve been messing around with this recipe. The first time I used frozen (defrosted) strawberries, and it came out extremely gloopy. I tried with regular strawberries and it still came out really gloopy. So I made it without any strawberries (it still came out weird) and added an extra minute onto the given time. Put some chocolate sauce on it and it was amazing! very tender.

    • Kirbie replied: — November 18th, 2012 @ 5:44 pm

      Hmm, I can see the frozen strawberries not working because it can make the batter too wet. Not sure why it would be gloopy with regular strawberries though. Maybe you needed another minute on it. But I’m glad you made a version that works for you.

  13. Ingrid — March 7, 2013 at 5:11 pm

    I made mine in a handled Corning Ware dish which was wider and shorter than a mug, thus more even cooking. I added a bit of vanilla and drizzled dark chocolate syrup over finished cake – delicious.

    • Kirbie replied: — March 7th, 2013 @ 10:56 pm

      Oh interesting. I will have to try that sometime.

  14. Krishna — April 7, 2013 at 5:43 pm

    Hi Kirbie,
    I absolutly love your microwave desserts. Unfortunatly I can never make the ones I am really intrested in because most of your recipies require baking powder and My mother nor grandmothers buys it so can you pretty please create more recipies without baking powder? Please and thank you ;)

    • Kirbie replied: — April 8th, 2013 @ 9:48 am

      The baking powder is what allows the cake to rise. It’s quite hard to make a cake without it. Of course it’s possible, but usually would need a lot of other work like beating stiff egg whites, etc, so not something that can be done for a simple mug cake.

  15. Jess — May 22, 2013 at 4:29 pm

    Would love to see this adapted for the oven in muffin tins or individual dishes. I also do not own a microwave.

    • Kirbie replied: — May 23rd, 2013 @ 8:24 am

      Hmm, yeah I need to work on that. The problem is it’s hard for me to turn on the oven to bake such a small thing and usually when I make these it is because I am in a rush so I don’t have time to test an oven version. But I’ll work on it.

  16. mysterious — August 3, 2013 at 3:51 pm

    i added some nesquik strawberry powder for the color it looked awesome

    • Kirbie replied: — August 4th, 2013 @ 7:25 am

      nice!

  17. kathlie — August 3, 2013 at 3:54 pm

    i added baking soda instead it didnt rise as much but it stilled tasted delicious

    • Kirbie replied: — August 4th, 2013 @ 7:25 am

      i’m glad it still worked. i think baking soda makes it more like a cookie muffin. it’s even better with baking powder

  18. Erin — January 2, 2014 at 5:55 pm

    This is delicious! But I still like your brownie mug cake the best!!! These have seriously changed my life. The mantou is so amazing too!

    • Kirbie replied: — January 3rd, 2014 @ 12:07 am

      Aw, thanks! Brownie and Four Ingredient Nutella are my two faves. I have a strawberries and cream which I like a little better than the regular strawberry too.

  19. Casey — August 23, 2014 at 4:25 am

    I made this tonight but with only half the sugar. So yummy! I think next time I’ll add white choc chips! 

    • Kirbie replied: — August 23rd, 2014 @ 11:07 pm

      nice!

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