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Ingredients
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- 2 tablespoons unsalted butter
- ¼ cup whole milk
- ½ teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 6 tablespoons all-purpose flour
- ½ teaspoon baking powder
- Pinch fine sea salt
- 2 strawberries diced small
- whipped cream for serving
- strawberries for serving
Instructions
- In a 12-ounce microwave-safe mug, melt the butter in the microwave.
- Stir in the milk, vanilla extract, and sugar until well combined.
- Add the flour, baking powder, and salt; mix until there are no dry patches left.
- Fold in the diced strawberries to the batter.
- Microwave on high for 60 seconds, then pause to prevent overflow. Continue microwaving for another 45 seconds. Test with a butter knife inserted in the center; it should come out clean. If batter remains, microwave for an extra 15 seconds.
- Allow the cake to cool to your preferred temperature, then top with whipped cream and additional strawberries.
Notes
Ensure your mug can hold at least 12 ounces for best results.
You can customize this recipe by adding chocolate chips or nuts alongside the strawberries.
For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Category: Desserts
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 380
- Sugar: 31g
- Sodium: 135mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg