Combine all the ingredients in a microwave-safe mug. Use a fork or whisk to ensure no lumps.Pro-tip - The cake does rise so make so the batter is only about half the cup. You can also divide the batter between two smaller cups.
Bake in the microwave for 1.5 minutes or 90 seconds on high. The cake will rise and settle a bit after it finishes baking (mine took 1 ½ minute).Pro-tip - The cake is done when you prick with a skewer and feel no raw batter inside.
Let cool for 5 minutes. Then, top with whipped cream and chopped strawberry.Pro-tip - If the cake is still hot the whipped cream will melt. Alternatively, you can serve the whipped cream on the side.
The cake rises so make sure the batter is no more than half the cup. If necessary use a larger cup or divide between two cups to prevent an overflow
The cake takes between 1. 15 to 1.30 minutes, so, don't overbake. Overbaking will make the egg dry, rubbery, and chewy. Check at 1.15 minutes.
Mug cakes don't have any caramelization. They do bake pale and the outside looks like the inside of the cake. This can be misleading so make sure to check with a toothpick in the center of the cake. Often the cake will be cooked inside.
When done - let cool slightly as the cake is hot. Unless you want to eat hot cake (which is VERY delish!)
Whipped cream or any frosting will melt on the hot cake so wait for a few minutes or serve it on the side. (for the images I did wait for at least 10 minutes - yeah my kid's weren't happy 😞)
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you