The 5-Minute Strawberry Mug Cake You’ll Be Making All Season

by

🍓A Quick Spring Inspired Dessert for One

Strawberry season calls for a little something sweet without the effort of a full on baking project, and this quick strawberry mug cake is exactly that. It comes together in just a few minutes with simple ingredients, making it perfect for those moments when you want a warm, homemade treat right now.

It has that soft, classic cake texture with bursts of fresh strawberry throughout, and you can finish it with a creamy honey Greek yogurt topping or keep it fully SCD-friendly with coconut cream. However you make it, it’s an easy, feel-good dessert that fits seamlessly into your day.

And if you needed another reason to try this mug cake, did I mention this is my FREE recipe of the month?!

Substack

🩷 Why You’ll Love It

  • Ready in minutes! No oven, no prep, minimal cleanup

  • Perfect single-serve dessert (no leftovers, no waste)

  • Made with simple, wholesome ingredients

  • Soft, moist cake texture with fresh strawberry pieces

  • Flexible for both mSCD and SCD needs

 Notes

    • This version has a soft, moist, classic cake texture with fresh strawberry throughout

    • Do not overcook—this will make the cake rubbery

    • The center should be just set, not dry

    • Microwave wattages vary, so start at 60 seconds and increase in 10–15 second increments as needed

    • For a fully SCD option: use only baking soda (omit cream of tartar) and replace the Greek yogurt topping with coconut cream

    • Want a full, bakery-style mug cake? Simply double the recipe

    💌Thank you

    Thank you so much for being here and supporting these monthly free recipes! It truly means the world to me. I hope this one brings a little ease and something sweet to your day. If you make it, I’d love to see and hear what you think!

                                                 

Quick & Simple Strawberry Mug Cake mSCD with SCD Option

Serves 1
Prep: 3 min
Cooking: 2 min
Total: 5 min

Ingredients:

For the cake: 

1 Tbsp butter or coconut oil, melted

1 large egg

1 ½ tsp honey 

¼ tsp vanilla extract

1 Tbsp coconut flour

1 Tbsp fine almond flour

⅛ tsp baking soda 

⅛ tsp of cream of tarter 

⅛ tsp salt 

2 large strawberries, finely chopped

For the Topping: 

1-2 Tbsp Greek yogurt mixed with 1 tsp honey

Or 1-2 Tbsp of coconut cream

Method of Prep:

  1. In a small mug, add butter and microwave for 15-30 seconds or until melted.
  2. Next, add the egg, honey, and vanilla extract. Whisk vigorously with a fork until the honey has fully incorporated into the egg.
  3. Add the coconut flour, almond flour, baking soda, cream of tartar, and salt. Mix until fully combined.
  4. Gently fold in the chopped strawberries.
  5. Let the batter sit for 1–2 minutes to allow the coconut flour to absorb moisture.
  6. Microwave for 60–90 seconds, checking at 60 seconds and adding time in 10–15 second increments if needed.
  7. Let cool slightly before flipping out of the mug and topping with Greek yogurt and honey, or coconut cream. Alternatively, you can top the cake inside the mug and eat it. 

                      

Nutrition Facts: 
(with Greek yogurt) 
Calories- 320
Carbs- 22.5 g
Fat- 19.8 g
Protein- 14.0 g
(with coconut cream) 
Calories- 345
Carbs- 22.5 g
Fat- 24.4 g g
Protein- 11.2 g

Substack

Leave a Comment