Strawberry Shortcake Mug Cake

Ingredients:

5 or 6 Strawberries

1/4 Cup all-purpose Flour

1/2 Tsp. baking powder

2 Tbsp. Butter

2 Tbsp. Sugar

1/4 Cup Milk

1/4 Tsp. vanilla extract

Pinch of salt

Whipped Cream 

Preparation:

 Quarter the strawberries, place them in a small bowl and sprinkle with 1/2 tablespoon of sugar. Stir until the sugar begins to dissolve, set aside. 

 Place butter into a microwave safe mug and microwave until melted (about 30 seconds). 

 In a medium bowl, whisk together the dry ingredients. In a measuring cup, whisk together milk, sugar, vanilla extract and melted butter. Add the dry ingredients and stir until smooth and no lumps remain.  Spread batter evenly into the greased microwave-safe mold or mug. 

 Microwave for 1 minute and 15 seconds. Remove from microwave and check if top of the cake is dry. If the batter is not set, microwave for another 10 seconds. 

 Place a plate on top of the mold or mug and flip over to release the cake onto the plate. Cut the cake in half horizontally and top with half of the whipped cream (2-3 tablespoons). Add about half of the strawberries. Scoop the rest of the whipped cream and strawberries on top. 

 If you want to make your own whipped cream, add some heavy cream to a tall narrow container and blend whit an immersion (stick) blender. You can also add a little bit of powder sugar and vanilla extract for more flavor. Disfuten!!