Mug Cake - Strawberry Shortcake

By GratefulSea

Ingredients

• TOPPING
• 5-6 strawberries, hulled and sliced
• Grated zest of 1 lemon
• 1 teaspoon sugar
• CAKE
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3 Tablespoons buttermilk
• 1/4 cup sugar
• 1/4 cup self-rising flour
• pinch of Kosher salt
• 1/2 cup whipped cream (optional)

Details

Servings 2

Preparation

Step 1

Toss the strawberries with the zest and sugar, and let stand at room temperature while you prepare the cake.

Whisk together the egg and vanilla, then stir in the buttermilk and sugar. Add the flour and salt, beating until the batter is smooth.

Divide the batter between 2 mugs, being careful not to fill more than half-way to prevent overflow. Microwave each mug separately, beginning at 1-1/2 minutes, then in 15-second intervals until the cake is done, up to 2-1/2 minutes. Do NOT expect the top to be golden, but it should be springy to the touch.

Top each cake with the strawberry mixture. Serve with whipped cream if desired.

Note: the batter may be further flavored by adding chopped nuts, cinnamon, ginger, nutmeg. . . just fold into the batter before microwaving.

Source: Mug Cakes: 100 Speedy Microwave Treats to Satisfy Your Sweet Tooth
by Leslie Bilderback