vanilla cake in a white mug with strawberries and whip cream

This vegan strawberry shortcake mug cake is moist, fluffy and bursting with juicy strawberries! Made with oat flour, coconut cream and maple syrup for a quick healthy dessert.

vanilla short cake stacked on a white plate with pink cup behind

The last day of mug cake week is here and while I’m sad for it to end, I’m so excited to end it with this beauty of a cake.

Say hello to Strawberry Shortcake, made in a mug! Dainty, fancy-ish and kinda really appropriate to post today because it’s also Mothers day?!

strawberry shortcake mug cake ingredients on a pink back drop

It’s slightly dense (in a good textural way) yet still fluffy, moist and perfectly sweetened thanks to the combination of these ingredients:

  • Coconut Cream: this gives the perfect amount of moisture without making the cake too wet. I’ve also made it with full fat coconut milk + coconut yogurt with success.
  • Maple Syrup: for natural sweetness.
  • Vanilla: gives it flavour.
  • Apple Cider Vinegar + Baking Powder: reacts together to make the cake fluffy
  • Oat Flour: I made my own oat flour by blending oatmeal in a high spee blender. Spelt flour or all purpose flour can also be used.
  • Strawberries: Or, use any berries that you have on hand.

How to Make Strawberry Mug Cake

So there are two ways of making this particular shortcake.

Method #1: Add all the ingredients into a mug and stir until combined. Then fold in the strawberries and microwave for a minute and a half. Add on toppings and thats it!

Method #2: Grease the side of your mug with a little oil. Add all the ingredients into a mug except the strawberries, mix and microwave. Once it cools down, run a knife along the sides of the cake and then flip it over onto a plate. Slice it in half and then layer some coconut whip cream and strawberries between the cake. A little more work but fun!

shortcake in a white mug with strawberries and powdered sugar

Tips to Making Mug Cakes

After posting a weeks worth of mug cakes, I’ve had so many of your recreations with me on instagram and loving them! I also did get a couple questions regarding over flow and cook time, so I thought I’d share a couple tips in this post:

  1. Cup size & shape: You can really use anything microwavable like ceramic ramekins, bowls, and glass jars — just make sure they’re microwave safe. I suggest also using a mug or bowl with a capacity of 8-10 oz (236-295ml) to prevent over-flowing.
  2. Don’t fill mug more than half way full: Again, this is to prevent overflow.
  3. Cook time: This is where people struggle with the most when it comes to making actually tasty mug cakes. It really depends on your microwave but for me, a minute and a half on high (1000 W) seems to be the sweet spot for 99% of mug cakes. Start with 1 minute and then continue to microwave in 10 second intervals just until the top looks cooked. DO NOT over cook, thats when you get a dry rubbery mess. If you’re unsure, always under-bake it because as it sits in the hot mug, it will continue to cook a bit.
strawberry shortcake in a mug with whip cream on top and a spoon

I hope you guys enjoyed all the mug cake recipes and loved them as much as I do! I will defiantly be posting more mug cakes in the future

All the Delicious Mug Cakes to Satisfy Any Cravings:

More Vegan Mug Cakes to Love!

vanilla strawberry cake on a spoon

If you recreate this Vegan Strawberry Shortcake Mug Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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vanilla short cake stacked on a white plate with pink cup behind

Vegan Strawberry Shortcake Mug Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lisa Kitahara
  • Total Time: 2 minutes
  • Yield: 1 serving 1x


A vegan strawberry shortcake in a mug, ready in under 5 minutes using simple ingredients! The vanilla cake is perfectly moist and fluffy, and made with gluten free oat flour, coconut cream and maple syrup.


Units Scale



  1. Add coconut cream, maple syrup, vanilla and apple cider vinegar into a 8-10 oz mug and stir. Then add in the oat flour and baking powder and stir until combined. Folding diced strawberries.
  2. Microwave on high (1000 W) for 1 minute + 30 seconds. Let it cool down for 1 minute before topping with coconut whip cream and dust with powder sugar if desired. Enjoy!


  • *If no coconut cream, can sub 2 tbsp full fat coconut milk + 1 tbsp non-dairy yogurt
  • Helpful Equipment: 8 oz mug or bowl, 10 oz mug or bowl, mini spatula 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
  • Prep Time: 30 seconds
  • Cook Time: 90 seconds
  • Category: dessert
  • Method: microwave
  • Cuisine: vegan, gluten free


  • Serving Size: 1 serving
  • Calories: 278
  • Sugar: 15.1g
  • Sodium: 254mg
  • Fat: 11.5g
  • Saturated Fat: 8.8g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0
  • Carbohydrates: 38.9g
  • Fiber: 3.6g
  • Protein: 4.6g
  • Cholesterol: 0


strawberry shortcake mug cake pinterest graphic

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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      1. I doubled the ingredients, and baked in the oven!. My kids absolutely loved it! (and was gone before I could try myself)