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Healthier Individual Strawberry Shortcake (A Mug Cake Recipe)

This moist, single-serving strawberry shortcake offers a perfect dessert experience and can be effortlessly scaled to serve two.

D

Dominic

Signatur

Healthier Individual Strawberry Shortcake (A Mug Cake Recipe)
This moist, single-serving strawberry shortcake offers a perfect dessert experience and can be effortlessly scaled to serve two.
I will now express several opinions that some may consider unconventional. First, I generally do not enjoy icing or frosting (with the exception of cream cheese frosting), which makes me prefer muffins over cupcakes. Second, I would select vanilla cake over chocolate on any occasion. Third, I am not particularly fond of most cakes, typically preferring a warm fruit crisp or a soft chocolate chip cookie. Yet, this strawberry shortcake is an exception I fully embrace!
For me, this dessert possesses several appealing qualities that have made it a regular in my kitchen: it contains no frosting, avoiding excessive sweetness; it features tender, warm strawberry pieces that provide a delightful sweet-tart taste; it has a soft, moist center—never dry—and finally, it is enjoyed directly from a mug. I find eating from a mug or bowl much more comforting and satisfying than using a plate.
You will note I describe this mug cake as soft and moist. If you prefer a firmer cake texture, simply microwave it for an additional 5–10 seconds (take care not to overcook, as it may become rubbery). However, if you appreciate a slightly underbaked consistency like I do, adhere to the 30-second microwave time.
This cake is remarkably simple and likely requires ingredients already in your pantry. For the strawberries, I recommend using frozen berries thawed in the microwave before adding them to the batter. Frozen strawberries soften more quickly and release more juice than fresh ones, but if you have ripe fresh strawberries, they work perfectly as well.
I refer to this as a "healthier" strawberry shortcake because I reduced the sugar by half, though it still contains one tablespoon of sugar—making it an occasional treat rather than an everyday indulgence. You may experiment with further reducing the sugar, though the texture could be affected. Alternatively, artificial sweeteners can be used, but I support enjoying real sugar in moderation.
On a sweeter note, happy early Valentine's Day! While not everyone celebrates this holiday, I have always cherished it. In my childhood, Valentine's Day meant receiving flowers from my father, creating classroom mailboxes, exchanging candies at school, and enjoying heart-shaped chocolates at home. As an adult, even when the focus shifted toward romance, my enjoyment remained unchanged. During times when I was single, my friends and I would gather for wine, movies, and baking. Now, with my partner, we take turns planning the day each year—from simple brunches and shopping to weekend getaways. This year, I hope for a relaxed evening with wine, a movie, and this mug cake.
However you choose to celebrate Valentine's Day, I hope you treat yourself to something sweet!
Here's to enjoying a delightful dessert with someone you love—even if that someone is you!

Ingredients

3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon baking soda
A pinch of salt
1/4 teaspoon canola oil
1 tablespoon plain Greek yogurt (I used 2%)
1 1/2 tablespoons unsweetened vanilla almond milk
1/4 teaspoon vanilla extract
2 frozen strawberries (fresh can also be used)

Instructions

Microwave the frozen strawberries for about 30 seconds until warmed through. Dice them and set aside.
In a mug, thoroughly mix the flour, sugar, baking soda, salt, oil, yogurt, milk, and vanilla extract. Gently fold in the diced strawberries.
Microwave for 30–35 seconds, until just set but still soft in the center. Serve immediately and enjoy!

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