Packed with real fruit and topped with homemade vanilla whipped cream, this Strawberries and Cream Mug Cake is a super quick low-carb dessert full of bright strawberry flavor. It’s so easy to make, and the slightly tart flavor of the strawberries pairs perfectly with the light sweetness of the cream.
Gluten-Free Strawberry Cream Cake Recipe
Is there anything better than a decadent dessert that you don’t have to slave over? With this super quick recipe, you’ll have a sweetly tart low-carb cake ready to go in less than 5 minutes. It’s perfect for a Keto diet, with most of the sweetness coming from real fruit.
Strawberries and cream is a classic dessert combo, and this recipe is a great example of why it works so well. The tart strawberries balance out the sweet cream to create a truly addictive flavor profile. And the best part is, you can satisfy your cravings in just a few minutes.
Why Do Mug Cakes Work?
The key to a good mug cake is the right amount of baking soda. It makes the air in the batter expand, creating bubbles that cause the cake to rise. It takes a while for the heat to reach the center of your cake in a conventional oven, while the microwave cooks the inside of the cake first, speeding up this process.
What You’ll Need
Full of fresh and simple ingredients, this cake uses things you probably already have lying around your kitchen. Check out the printable recipe card below for the exact amounts you’ll need.
- Almond Flour
- Sweetener: I use a sugar substitute to keep it low-carb.
- Baking Powder
- Salt
- Heavy Cream: You may also see this labeled as heavy whipping cream.
- Egg: Beaten first in a separate bowl.
- Butter: Melted.
- Vanilla Extract
- Strawberries: Diced, with 1 whole strawberry for garnish.
How to Make Strawberries and Cream Mug Cake
This cake is ridiculously quick and easy to make. First, we’ll go over how to make the cake base, then move on to the strawberries and cream filling.
- Combine the Dry Ingredients: Stir the almond flour, sweetener, baking powder, and a pinch of salt together in a 12-ounce microwave-safe mug.
- Add the Wet Ingredients: Stir in the heavy cream, whisked egg, melted butter, vanilla extract, and diced strawberries. Mix them until everything is just combined.
- Cook: Microwave the mug on high for 90 seconds, or up to 2 minutes. Test it for doneness, and add a few seconds at a time as needed. Be careful not to overcook it.
- Remove and Let Cool: Take the mug out of the microwave and it let cool a bit while you work on the whipped cream.
- Make the Whipped Cream: Combine heavy whipping cream and sweetener in a medium mixing bowl using your mixer. Beat it all together on medium speed until stiff peaks form. Taste the whipped cream for sweetness and adjust the sweetener accordingly.
- Top and Serve: Top your mug cake with 1 tablespoon of the prepared whipped cream and a strawberry and enjoy!
Tips for Success
- Use a Large Mug: The cake batter rises up while cooking in the microwave, and if the mug isn’t big enough, it will overflow. You may even want to go larger than 12 ounces to stay on the safe side.
- Don’t Over-Mix: Be careful not to over-mix the batter after you’ve added in the wet ingredients. Overworking the dough can lead to a dense and dry cake. Make sure you only mix it just enough to combine the ingredients.
- Microwave Times May Vary: Mug cakes can be a tad bit tricky, since everyone’s microwave is different. In my microwave, this cake takes exactly 2 minutes and 25 seconds to make. It might take more or less time in yours depending on the strength of your microwave.
Topping Ideas
The whipped cream on top of this cake is optional, but I always include it because it really brings the balance of flavors to the next level. I also love to fan a whole strawberry for garnish by slicing through it and stopping a centimeter away from the stem. You can add a little richness without too many extra carbs by sprinkling dark chocolate shavings or mini dark chocolate chips over the top of your mug cake, or garnishing with a chocolate-covered strawberry.
Can I Save Extras for Later?
If you have any cake left over, you can cover the mug tightly with plastic wrap and stick it in the fridge for up to 2 days. When you’re ready to reheat it, remove the plastic and pop it in the microwave for just long enough to warm it up. This should take 15-30 seconds, but the time could vary depending on your microwave.
More Quick & Easy Dessert Ideas
Strawberries and Cream Mug Cake
Ingredients
- 4 tablespoons almond flour
- 1 tablespoon sweetener/sugar substitute
- 1/2 teaspoon baking powder
- pinch of salt
- 2 tablespoons heavy cream
- 1 large egg, beaten
- 1 tablespoon melted butter
- 1 teaspoon pure vanilla extract
- 2 strawberries diced
- 1 fresh strawberry for topping, optional
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar substitute
Instructions
- Combine almond flour, sweetener, baking powder, and pinch of salt in a 12-ounce mug or larger; stir to combine.
- Stir in heavy cream, egg, melted butter, vanilla extract, and diced strawberries; stir just until everything is combined, but don't overmix.
- Microwave on high for 90 seconds, or up to 2 minutes. Test for doneness, add a few seconds as necessary, but don’t overcook.
- Remove from microwave and let cool a bit while you work on the whipped cream.
- In a medium mixing bowl combine heavy whipping cream and sweetener; using your mixer, beat on medium speed until stiff peaks form. Taste for sweetness and adjust accordingly.
- Top mug cake with 1 tablespoon prepared whipped cream and a strawberry; serve.
Equipment
- Microwave
Notes
- To Store: Cover mug tightly with plastic wrap and keep in the fridge for up to 2 days.
- To Reheat: Remove plastic and microwave the mug for 15-30 seconds, or until just warm.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This cake mug was so….. Delicious!! l made the whip and added cinnamon and it reminded me of a Mexican cake Tres leches…. So yummy Ty🤤
My mug cake did not rise. I was wondering if there should have been an egg in it. We ate it anyway and it tasted good but it fell. Can you tell me what might have happened??
I’m sorry I missed this post cause I would have run out and picked up some cute Valentine’s Day coffee mugs for the occasion and whipped it up.
Note to self: Buy some strawberries. 🙂
PS: Made the cake today and it tasted very good with just the strawberries and some more marinated strawberries on top rather than the ice cream.
My microwave is very efficient so I think I’ll have to reduce my baking time to 2 min 45 sec or 2 1/2 minutes in future. 🙂
That’s a really good microwave!! 🙂 Marinated berries on top sounds SO GOOD!
It looked pretty as well. 🙂
http://a-boleyn.livejournal.com/127974.html
Niiiiiice!!! 🙂
I’m also a Top Chef fan and rooting for Brooke! This cake looks and sounds great! I love microwave cakes like this.
So cute! I don’t trust my microwave with anything sweet, I think an angry hobgoblin lives inside it. 🙁
Have not watched Top Chef this season, but I can’t wait for TC Just Desserts to begin!
Aww, what a cute and simple idea! Low-carbers have been making their “mug cakes” for years. Never even knew about a conventional one. Looks scrumptious! Now…wondering about a flourless variation. Hmm… xo
I love the idea of a mini cake!
Wonderful!!! Cannot wait to try it!
Yum! Now where’s my spoon?!