Whether you’re looking for a single serve dessert or something that’d be perfect for two, this Strawberry Shortcake Mug Cake recipe is for you! Soft, fluffy 5 ingredient cake is topped with coconut whipped topping and fresh strawberries! This healthy dessert is paleo, gluten-free, and refined sugar-free but you’d never guess it!
Strawberry shortcake mini cakes
It’s strawberry season and we are taking full advantage (especially of those sale prices!). Although I could seriously have this dessert all year long, I make it extra during strawberry season! To be completely honest, I am all about recipes that are effortless while looking like I tried hard – and this is just that! They turn out so cute but literally couldn’t be easier to make.
The 5 ingredient shortcake is so airy and light; and accompanies the fresh berries and fluffy coconut whipped cream perfectly – refreshing & bursting with flavor!
Love strawberry shortcake? Try my strawberry shortcake ice cream bars or my strawberry icebox cake! You’ll also love my strawberry frozen protein S’mores!
Video – how to make a strawberry shortcake mug cake
Why you’ll love this recipe
- Wholesome: This mug cake contains no butter, dairy, oil, flour, or refined sugar! It’s paleo, gluten-free, dairy-free, and grain-free. I also left a nut-free option in the recipe card!
- Perfect for two: Sometimes you don’t need an entire cake sitting around or you don’t want to spend all the time and effort to make one. This is the perfect, healthy single-serve dessert or dessert for two!
- Quick: This cake comes together in just 5 minutes (I promise!) and takes 18-20 minutes to bake! It couldn’t be easier.
- Summer dessert: Take advantage of strawberry season, while fresh strawberries are MUCH cheaper, and enjoy this strawberry shortcake all season long!
Gluten-free strawberry shortcake
Gluten-free strawberry shortcake can be hard to come by and gluten-free cake can be a headache to get right. Sometimes the texture comes out gummy, firm, or just not good. But this 5 ingredient cake is light, fluffy, perfectly sweetened with honey or maple syrup, and has a base of almond flour (or tiger nut flour for a nut-free option!). It’s the perfect texture and is made with pantry staples!
How to make a strawberry shortcake mug cake
The full recipe is in the recipe card at the bottom of the post!
Tools
- Ramekin or wide mug that is oven-safe
- Mixing bowl
Ingredients
- Almond flour – Tiger nut flour is a great 1:1 nut-free option and tastes amazing, too!
- Honey or maple syrup
- Egg: I have not tested this recipe with an egg-replacement and can’t say for sure that it’ll turn out the same, as the egg creates the light and fluffy texture of the cake while acting as a binder.
- Pantry staples: vanilla extract, sea salt, baking soda
- Fresh strawberries – We use fresh strawberries for this strawberry shortcake as we are adding them to the top of the cake without any other prep! Frozen strawberries would obviously melt and become mushy, etc.
- Coconut whipped topping: I prefer So Delicious coconut whip topping for a store-bought option as the ingredients are great compared to classic Cool Whip. It’s a great dairy-free/vegan option, too. However, fee free to use your favorite whipped cream. You can eve make it yourself if you like!
Steps to make a strawberry shortcake mug cake
- Prep the cake: Preheat the oven to 350F. Grease a ramekin or wide/shallow mug (Ramekins work best for this!) In a small bowl, combine all of the cake ingredients and mix until well combined. Pour the batter into your ramekin.
- Bake the cake: Bake for 18-20 minutes until the entire cake is golden. Remove from the oven and let cool for a little bit before adding the topping. The longer it cools, the better it tastes, too!
- Assemble the shortcake: Once cooled, top with whipped topping and sliced strawberries. Enjoy immediately!
Recipe variations
- Switch up the berries – try using raspberries or blackberries!
- Add some crunch – sometimes i’ll top my strawberry shortcake with chopped almonds, macadamia nuts, or toasted coconut!
- Top with ice cream for a more decadent dessert!
- Add some mango! Mango strawberry shortcakes are such a fun variation for summer!
FAQ’s & Baking tips
- Can you microwave this mug cake? You can, but I recommend baking it. I know the baking time takes longer, but it TRULY makes the biggest difference. The cake turns out like a true shortcake whereas the microwaved cake turns out fluffier and more pancake-like (if that makes sense!). However if you don’t care, you definitely can microwave it for 45-55 seconds.
- Let the cake cool before adding whipped topping! This will ensure the cake has enough time to sit and the flavors to really develop. It’ll also prevent the whipped topping from melting off the cake. You can even pop it in the fridge for a bit to speed up the process!
- Multiply the recipe for a crowd! These are so fun to make for parties. Individual/mini desserts are the cutest for picnics and get-togethers. If you have a few pairs, just multiply the recipe and divide it amongst ramekins!
More healthy Desserts to try
- No-bake carrot cake bars
- Strawberry frozen S’mores
- Snickers ice cream cake
- Breakfast cheesecake/souffle
- Banana coffee cake muffins
- Strawberry shortcake yogurt parfait
- Strawberry icebox cake
I hope you enjoy this super fast, super fresh and delicious summer dessert! If you make it please leave me a comment below to let me know how you liked it!
Healthy Strawberry Shortcake Mug cake
Ingredients
Cake
- 1/2 cup almond flour
- 2 tbsp maple syrup or honey
- 1 egg, room temp
- 1/4 tsp baking soda
- 1 tsp vanilla extract & pinch of sea salt
Topping
- Coconut whipped topping (or your favorite whipped topping – can be homemade or store-bought!) *I used So Delicious Coconut Whip
- Fresh strawberries, sliced thin (measure with your heart!)
Instructions
- Preheat the oven to 350F. Grease a ramekin or wide/shallow mug (Ramekins work best for this!)
- In a small bowl, combine all of the cake ingredients and mix until well combined. Pour the batter into your ramekin.
- Bake for 18-20 minutes until the entire cake is golden. Remove from the oven and let cool for a little bit before adding the topping. The longer it cools, the better it tastes, too!
- Once cooled, top with whipped topping and sliced strawberries. Enjoy immediately!
Video
Notes
- Can you microwave this mug cake? You can, but I recommend baking it. I know the baking time takes longer, but it TRULY makes the biggest difference. The cake turns out like a true shortcake whereas the microwaved cake turns out fluffier and more pancake-like (if that makes sense!). However if you don’t care, you definitely can microwave it for 45-55 seconds.
- Let the cake cool before adding whipped topping! This will ensure the cake has enough time to sit and the flavors to really develop. It’ll also prevent the whipped topping from melting off the cake. You can even pop it in the fridge for a bit to speed up the process!
- Multiply the recipe for a crowd! These are so fun to make for parties. Individual/mini desserts are the cutest for picnics and get-togethers. If you have a few pairs, just multiply the recipe and divide it amongst ramekins!
