Think you need eggs and butter for a mug cake? Well think again! My strawberries and cream mug cake doesn’t require either.
Picture this, it is the height of summer, you have a fridge packed with strawberries and cream (well Wimbledon is on as well so why not!), but you fancy a cake all to yourself.
If you have flour and sugar as well that is all you need for this tasty mug cake! It is the perfect size for an indulgent treat all for yourself and takes minutes to make.
If you love strawberries and cream, this is perfect for you. The strawberries start to ooze their juice and the cake is rich and creamy from guess what, the single cream.
Serve with loads of strawberries on the side and that’s your craving fulfilled!
If you’ve made a mug cake before you will know that one of the key things to remember is you must mix the ingredients well in the mug. If you don’t you might find a layer of dry flour and sugar around the edges. So stir, stir and stir again, making sure all of the dry ingredients are mixed in well.
I figured that single cream, which I like to douse my strawberries in from time to time at this time of year, would be a great basis for a mug cake. I’ve used it to replace the butter, milk and egg in a traditional sponge recipe and it actually works great. That creamy taste comes right through the cake and it has a lovely sticky texture.
So would this fix your strawberries and cream craving? Make it and find out!
Pin for later!
Strawberries and cream mug cake
- 10 tsp self-raising flour
- 8 tsp caster sugar I used golden
- 6 tbsp single cream
- 2-3 strawberries chopped
- In a mug, mix the flour, sugar and single cream thoroughly.
- Add the strawberries in and stir into the cake mix.
- Microwave on high for 2-3 minutes, until the mug cake has risen and is cooked through.
- Serve with extra strawberries and cream.