Strawberries and Cream Mug Cake
This summery mug cake has a sweet cream cake base and is studded with bright red strawberry pieces.
Between Wimbledon and the World Cup, our TV has pretty much permanently been on ESPN. I always crave strawberries and cream this time of year, the signature dish at Wimbledon. One day, I hope to attend a match and enjoy some of those famed strawberries and cream.
This isn’t a new recipe, but I wanted to take a new set of photos. It’s one of my favorite mug cake recipes and is included in my upcoming book. The cake is flavored with sweet cream, with fresh strawberry pieces mixed in.
The cake actually is about the size of a cupcake. Because this new mug I bought is so big, I actually doubled the recipe so that you can see the cake better. I was lucky that it only just started to overflow, but did not make a mess in the microwave. The recipe below is for a single serving, but feel free to double it if you want something that overflows in a extra large mug.
You can view my entire collection of mug cakes here.
Strawberries and Cream Mug Cake
Ingredients
- 4 tbsp all purpose flour
- 1/4 tsp baking powder
- 2 tbsp heavy cream
- 2 tbsp fat free milk
- 1 1/2 tbsp granulated white sugar
- 1 strawberry, chopped
Instructions
- Add all ingredients except strawberry into a microwave safe mug and mix using a small whisk until batter is smooth. Stir in strawberry chunks. Cook for about 1 minute in microwave. Let cake cool a few minutes before eating.
Delicious, just need to add a little more sugar next time….but awesomely goooood! I added some strawberries, from my own garden (without the heavily sprayed chemicals from grocery store strawberries)
i’m glad you enjoyed it!
Is plain yogurt alright to replace the heavy cream?
unfortunately, no! the “cream” part of the cake comes from the heavy cream as it gives a cream flavor to the cake base. Yogurt will change the flavor and texture of the cake.
I found that a good substitute for heavy cream is 1/3 cup melted unsalted butter and 3/4 cup milk, plus 1 Tbsp flour to thicken. Just mix it all up and add 2 Tbsp to this recipe and you’re golden!
thanks for the info!
Can i use whole milk instead of heavy cream?
the “cream” flavor of the cake comes from the heavy cream. and if you replace with milk, you won’t have enough fat content either. if you just want a regular strawberry cake, you can make my blueberry cake and replace with strawberries. https://kirbiecravings.com/2014/08/blueberry-mug-cake-2.html
Hmm, I am lacking in the heavy cream department at this exact moment. Â I am entirely doubtful, but would it work if perchance one were to use 4tbs of half and half?
i dont think you’ll have enough fat content and it won’t be nearly as creamy.
this looks great! would it work with 2% milk as well?
if you mean to replace the fat free milk, yes it should be okay. but not to replace the heavy cream. the recipe needs the heavy cream for the “cream” portion of the cake