Strawberry Shortcake in a Mug

A pink mug on a wood table with vanilla mug cake, topped with ice cream

This easy “Strawberry Mugcake” is a single-serving spin on the traditional strawberry shortcake. A fluffy vanilla buttermilk mug cake is topped with macerated strawberries mixed with lemon zest, then served with ice cream. 


For the strawberry topping:

  • 6 strawberries
  • Zest of 1 lemon
  • 2 teaspoons sugar

For the cake:

  • 1 egg yolk
  • 4 tablespoons buttermilk 
  • 1 tablespoon oil (olive oil or canola oil)
  • ¼ teaspoon pure vanilla extract
  • 2 1/2 tablespoons sugar 
  • 4 ½ tablespoons all purpose flour
  • ½ teaspoon baking powder
  • Pinch of kosher salt

For serving:

  • Vanilla ice cream
  • Whipped cream


Make the strawberry filling. Remove the stems from the strawberries, then cut them into small pieces. Place in a medium sized bowl along with the lemon zest and sugar. Mash gently with a potato masher, set aside.

Make the cake:

Combine the wet ingredients in a large mug. In a microwave safe mug combine the egg yolk, buttermilk, oil, vanilla extract and sugar. Mix well.

Add the dry ingredients. This is the flour and baking powder.

Mix until there are no large lumps or dry mixture. Don’t over mix, you just want all the dry ingredients to be incorporated. Be sure to scrape along the bottom edges of your mug.

Microwave for about 1 min 45 seconds to 2 min. Microwave time will depend upon your microwave. Mine cooks a mug cake in 1 min 45 seconds.

Test your mug cake. The cake is done when it is firm to the touch and springs back slightly if you press it with your finger.

Serve. Let the cake cool for a couple minutes, then top with strawberry filling, vanilla ice cream and whipped cream.

Keywords: strawberry mug cake, buttermilk mug cake