This strawberry mug cake is easy to make in just a few minutes. All you need are a few simple ingredients, a mug, and a microwave. It’s a single-serving cake that is fluffy and sweet with little pretty red pieces of strawberry mixed within the cake.
How cute is this strawberry tea pot? This teapot kettle inspired the next in my mug cake series: strawberry mug cake.
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.
- All-purpose flour
- Baking powder
- Chopped fresh strawberries
How to Make It
Place the flour, sugar, baking powder, egg, milk, and oil in a large microwave-safe mug. Stir until the batter is smooth. Drop the chopped strawberries on top of the batter.
Microwave the cake for one and a half minutes. Check the cake and if it’s not done, cook it for 30 seconds longer.
The cake is best enjoyed warm.
I love the little pretty red pieces of strawberry mixed in this cake. The cake is fluffy and sweet and I love the flavor of the white cake. I prefer this white cake mug cake more than the previous one I used for the blueberry mug cake. This cake is perfect all year long.
More Recipes to Try
If you like microwave mug cakes, here are some other ones I’ve made:
- Nutella Brownie Mug Cake
- Brownie Mug Cake
- Pumpkin Mug Cake
- Blueberry Mug Cake
- Nutella Chocolate Mug Cake
- Chocolate Mug Cake
- Chocolate Caramel Mug Cake
- Peanut Butter Chocolate Mug Cake
Strawberry Mug Cake
- 5 1/2 tbsp all-purpose flour
- 4 tbsp sugar
- 1/8 tsp baking powder
- 1 egg
- 3 tbsp milk
- 3 tbsp oil
- 2 strawberries each cut into 4-5 pieces
- Combine all ingredients except strawberries into an oversized mug. Stir with a small whisk or fork until batter is smooth. Carefully drop strawberry pieces on top.
- Microwave for 1 1/2 minutes. If cake is not done, microwave for an additional 30 seconds. Serve while warm.
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.
Back again! I’m currently making a double batch for my parents and I, sans strawberries. Do you have to double the cooking time when doing so?
the cake might be quite bland without strawberries. and yes you have to double the cooking time. are you making a double batch all in one mug? if so you’ll need a really really big one. if you are doing separate ones, cook them individually with the time specified. don’t cook them at the same time.
So I just made this (first of your mug cakes, though I have several bookmarked!) and while I know for a fact that I overcooked it, it was still good. I was a little overzealous with time because I used frozen strawberries and didn’t want to risk raw eggs (yet I still licked the fork I whisked with…). I will definitely stick to the time next I make this!
i’m so glad you liked it even though it was overcooked! I hope you enjoy all the other ones too!
There are a couple of youtube videos using your recipe w/o credit. Just thought you should know.
thank you for letting me know. i really hate when that happens
HA!!! That’s my teapot !!!!!
it’s adorable, right?
I do a similar recipe but when pinched for strawberries I add a couple tablespoons of strawberry quik! It comes out with a delicate strawberry taste and looks beautifully pink! I like to put it in my fiestaware glasses in complimenting colors. Very colorful and fun.
what a great idea!
I made this tonight but with only half the sugar. So yummy! I think next time I’ll add white choc chips!
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!
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.
i added baking soda instead it didnt rise as much but it stilled tasted delicious
i’m glad it still worked. i think baking soda makes it more like a cookie muffin. it’s even better with baking powder
i added some nesquik strawberry powder for the color it looked awesome
Would love to see this adapted for the oven in muffin tins or individual dishes. I also do not own a microwave.
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.
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 😉
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.
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.
Oh interesting. I will have to try that sometime.
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.
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.
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!!
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.
These turned out terrible!!! My boyfriend asked me if i put rubber in the mugs
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.
I made mine but also added vanilla essence.
Turned out great. You should add vanilla to the recipe though! 🙂
Oh good idea. I do like adding vanilla to baked goods.
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?
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.
Made this with raspberries and blueberries and layered them through out the cake. YUM!
Ooh, sounds yummy!
Love this recipe and all its variants!!
I follow you from italy, congratulations!
Wow, all the way from Italy! Thanks for following!
Love these mug cake recipes! Thanks for sharing – can’t wait to try some!
I hope you like them as much as I do!
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.
Hi Jodi! Sure, I am definitely okay with that
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.
Yeah it may vary depending on the power of the microwave. I’m glad it turned out well for you though!
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!
It is ever so gloomy. What happened to the beautiful weather??
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!
Really? No microwave? Usually most people have a microwave and no oven. Maybe you can make it at work or someone else’s house?