Ingredients
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4 tablespoons all-purpose flour
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2 tablespoons sugar
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1/4 teaspoon baking powder
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Pinch of salt
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3 tablespoons milk
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1 tablespoon vegetable oil or melted butter
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1/4 teaspoon vanilla extract
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3 tablespoons finely chopped fresh strawberries (or frozen, thawed)
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Optional: 1 tablespoon whipped cream, cream cheese frosting, or powdered sugar for topping
Instructions
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In a microwave-safe mug, combine flour, sugar, baking powder, and salt. Mix well.
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Add milk, oil, and vanilla extract. Stir until smooth.
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Gently fold in the chopped strawberries.
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Microwave on high for 90–120 seconds, or until the cake rises and is firm but still moist in the center.
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Let cool for 1–2 minutes. Top with whipped cream, frosting, or powdered sugar if desired. Serve warm.
Notes
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Use a large enough mug to allow the cake to rise without overflowing.
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Avoid overcooking; the mug cake continues to set after microwaving.
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For extra flavor, macerate strawberries with a teaspoon of sugar for 5 minutes before adding.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Desert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg