Single Serve Strawberry Shortcake in a Mug
Craving a quick and delicious dessert? This single-serve strawberry shortcake is perfect for satisfying your sweet tooth without the hassle. Made in a mug, it's quick, easy, and perfect for portion control. Let's dive into this delightful treat!
Ingredients
coconut flour: Adds a light and fluffy texture while keeping the cake gluten-free.
1tapioca starch: Provides a soft and tender crumb.
baking powder; Helps the cake rise.
monk fruit sugar, raw cane, coconut sugar, or other granulated sugar; Adjust the sweetness to your preference.
full-fat coconut or almond milk Adds creaminess and enhances the flavor. Keeps this cake dairy free too.
refined coconut oil, butter, or avocado oil
Keeps the cake moist and adds a rich flavor.
egg yolks
Adds richness without an eggy taste.
vanilla extract
Adds a rich, aromatic flavor.
Highlights and Tips
- Rich and Delicious: The egg yolks make the cake rich and flavorful without tasting eggy.
- Light Texture: Using coconut flour and tapioca starch ensures the cake is not too dense and keeps it gluten-free.
- Quick and Easy: This recipe takes less than 5 minutes to prepare and cook, making it an excellent option for a last-minute dessert.
- Portion Control: Perfect for a single serving, so you can enjoy a sweet treat without overindulging.
- Gluten-Free: Ideal for those with gluten sensitivities.
- Customizable Sweetness: Adjust the amount of sugar to your liking. You can also experiment with different types of sweeteners, like coconut sugar or erythritol, for a healthier twist.
- Versatile: This recipe can be adapted with different fruits or toppings. Try it with blueberries, raspberries, or a dollop of Greek yogurt for variety.
Recipe Tips
- Greasing the Mug: Ensure your mug is well-greased to prevent the cake from sticking. This makes it easier to remove and slice the cake.
- Microwave Times: Microwaves vary, so start with 1 minute and check the cake. If it needs more time, microwave in 10-second increments to avoid overcooking.
- Cooling Time: Letting the cake cool slightly before slicing helps it firm up, making it easier to handle and assemble.
- Topping Ideas: Besides strawberries, you can top your shortcake with a drizzle of honey, a sprinkle of powdered sugar, or even a scoop of ice cream for an extra indulgent treat.
Enjoy this delightful, quick, and easy single-serve strawberry shortcake in a mug! Perfect for when you need a little something sweet in a flash.
Single serve strawberry shortcake
Ingredients
- 2 tbsp coconut flour, (may sub with 1/4C almond flour)
- 1 tbsp tapioca starch
- 1/4 tsp baking powder
- 2-3 tbsp monk fruit sugar or other granulated
- 3 tbsp full fat coconut milk
- 2 tbsp melted refined coconut oil, butter or avocado oil
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
Prepare the Mug:
- Grease a large microwave-safe mug or large ramekin lightly with coconut oil, butter, or non-stick spray to ensure easy removal of the cake.
Mix Dry Ingredients:
- In the mug, combine coconut flour, tapioca starch, baking powder, and monk fruit sugar. Stir well to ensure the ingredients are evenly distributed.
Add Wet Ingredients:
- Add the full-fat coconut milk, melted refined coconut oil (or butter/avocado oil), egg yolks, and vanilla extract to the mug. Mix thoroughly until you have a smooth batter.
Microwave:
- Microwave the mixture on high for 1 to 1.5 minutes, or until the cake has risen and a toothpick inserted into the center comes out clean. Be careful not to overcook as microwave times can vary.
Cool and Slice:
- Let the cake cool slightly. Once cooled, carefully remove it from the mug and cut it in half horizontally to create two layers.
Assemble the Shortcake:
- Place the bottom layer of the cake on a plate. Add a layer of sliced strawberries and a dollop of whipped cream. Place the top layer on and repeat with more strawberries and whipped cream. Serve immediately and enjoy!
