Strawberry Mug Cake Recipe 395 Recipes

STRAWBERRIES & CREAM MUG CAKE RECIPE BY TASTY

Steps:

• In a 12-ounce (375 ml) mug or larger, mix all ingredients until just combined.
• Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
• Let cool one minute before eating. Top with whipped topping and a strawberry (optional).
• Enjoy!

STRAWBERRY MUG CAKE RECIPE - (3.9/5)

Steps:

• Combine all ingredients except strawberries into oversized mug. Stir with a small whisk or fork until batter is smooth. Carefully drop strawberry pieces on top. Microwave for 1 1/2 minutes. If cake is not done, microwave for an additional 30 seconds. Serve while warm

STRAWBERRY MILKSHAKE MUG CAKES

Steps:

• Whisk 1/2 cup each sugar and buttermilk with 1/4 cup vegetable oil, 1 egg and 1 teaspoon vanilla in a bowl, then whisk in 1/2 cup flour, 1/8 teaspoon baking soda and a pinch of salt until smooth. Stir in 1/2 cup finely crushed freeze-dried strawberries and divide the batter among 4 buttered microwave-safe milkshake glasses. Microwave one at a time for 90 seconds, or until a toothpick inserted into the center comes out clean. (Be careful removing the glass - it'll be hot!) Let cool slightly, then top with strawberry ice cream, whipped cream and freeze-dried strawberries.

EASY STRAWBERRY SHORTCAKE MUG CAKES

Steps:

• Combine strawberries and sugar in small bowl; set aside. Spray insides of 2 microwave-safe mugs with cooking spray.
• Whisk together Reddi-wip, Egg Beaters and cake mix in medium bowl. Place half of the batter in each mug.
• Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds. Invert each cake onto a plate. Spoon half of the strawberries over each cake. Top with additional Reddi-wip and serve immediately.
• Cook's Tips: One fresh egg may be used in place of 1/4 cup Egg Beaters. Baking mix may be used in place of cake mix.

STRAWBERRY-RHUBARB PIE

Steps:

• Heat oven to 425°F. Make pastry. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Dot with butter.
• Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Sprinkle with additional sugar if desired.
• Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.