There are a few advantages to making individually portioned desserts. You can save money, consume less sugar, fat, and calories by avoiding subsequent servings, and they cook up quickly. I enjoy them because you can adjust the toppings and flavors to fit individual needs. Microwave mug cakes are perfect for college students. You may be able to think of additional advantages. If you do, please share them in a comment below. Meanwhile, enjoy!
Gluten Free Strawberry Shortcake in Mug (Microwaved)
Dessert for one...a microwaved gluten free strawberry shortcake made in a mug. Substitute the strawberries with your favorite fruit.
- Oil a 12-ounce mug; set aside.
- In a small bowl, microwave butter and sugar just until butter melts. Stir and set aside to cool.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add vanilla to the milk and stir. Add this mixture to the flour mixture.
- Add in butter-sugar mixture. Stir until smooth.
- Spoon one-third of the cake batter into the bottom of the mug and top with 4 strawberries.
- Add another third of batter and top with another 4 strawberries.
- Top with last third of batter and microwave for 80 seconds.
- Continue to microwave in 10-second intervals until cake is fully cooked, about 120 seconds total, depending on the wattage of your microwave. Clean any over-spilled strawberry juice.
- Set aside to cool completely. (The texture of the cake is chewy when served hot.) Serve topped with whipped cream or vanilla ice cream and a strawberry.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.