Gluten Free Mug Cake: Strawberry Shortcake (Microwaved)

Ingredients:

• 2 tablespoons unsalted butter, softened
• 3 tablespoons granulated sugar (or Pyure Bakeable Blend Stevia, for sugar-free)
• 1/4 cup + 2 tablespoons Carla's All-Purpose Gluten Free Flour Blend recipe
• 3/8 teaspoon gluten-free baking powder
• 1/16 teaspoon salt
• 1/8 teaspoon pure vanilla extract
• 3-1/2 tablespoons non-fat milk
• 8 small frozen strawberries, plus 1 extra for garnish

Instructions:

1. Oil a 12-ounce mug; set aside.
2. In a small bowl, microwave butter and sugar just until butter melts. Stir and set aside to cool.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add vanilla to the milk and stir. Add this mixture to the flour mixture.
5. Add in butter-sugar mixture. Stir until smooth.
6. Spoon one-third of the cake batter into the bottom of the mug and top with 4 strawberries.
7. Add another third of batter and top with another 4 strawberries.
8. Top with last third of batter and microwave for 80 seconds.
9. 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.
10. 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.

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