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
- 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
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.