Strawberry short mug cake

Short cake is an American classic. Originally conceived as a way to use up leftover biscuits , it has since evolved into a cake all its own. Don't limit yourself to strawberries! Any fresh seasonal fruit works, as do dried fruits plumped in warm water or liqueur.

Preparation time : 10 mins
Makes : 1 Mug Cake

Ingredients :

Egg : 1 large
Butter Milk : 3 Tbsp
Vanilla extract : 1/2 tsp
Granulated Sugar : 1/4 cup packed
All purpose flour : 1/4 cup
Baking soda : pinch
Kosher salt : pinch

Fruit topping :
Strawberries : 5 to 6 , hulled and sliced
Finely grated zest of lemon : 1
Granulated sugar : 1 tsp

whipped cream : 1/2 cup

Method :

In a small bowl, combine the sliced strawberries, lemon zest, and sugar.
Toss them together and set the topping aside to macerate at room temperature while you prepare the cake.

In a large mug, whisk together the egg and vanilla with a fork.
Stir in the buttermilk and sugar.
Add the flour, baking soda and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.
Top the cakes with the reserved strawberries and the whipped cream.

Yummy mug cake is ready to serve.

Variations : Flavor the cake element of this shortcake with chopped nuts, spices, or more citrus zest. Simply fold them into the finished batter before baking.

Serve your cake hot with your choice of topping.
Enjoy your dish :)
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