Strawberries are in season! I can’t resist buying them whenever I go grocery shopping, though I’ve been buying more than I can eat. Oops.
I know I’ve made strawberry mug cakes before (regular and lightened), but this one is a little different. I added heavy cream to the batter, giving the cake a cream flavor. I really enjoyed this sweet combination of cream cake with strawberries. You can even add some fresh whipped cream and strawberries on top too.
I plan on going strawberry picking soon. Mr. K says he’s just going to watch me from the car. He doesn’t like the idea of picking his own berries. He keeps saying he doesn’t understand why I want to pay to do manual labor. But I find hunting for those perfect berries so rewarding, as long as I don’t have to do it all the time.
Strawberries and Cream Mug Cake
4 tbsp all purpose flour
1/4 tsp baking powder
2 tbsp heavy whipping cream
2 tbsp fat free milk
1 1/2 tbsp sugar
1 large strawberry, chopped into small pieces
Mix everything except strawberry into a microwave safe mug using a small whisk until batter is smooth. Stir in strawberry chunks. Cook for about 1 minute on microwave. Let cake cool in mug before eating. Top with whipped cream and strawberries if desired.