Usually when I try a new mug cake recipe, it turns out because I base it on previous recipes that I like. However, shortcake is kind of tricky because it’s not only less sweet than regular cake, but it also has a different texture. I had to try out several different versions of this cake before I came up with this one that I’m happy with. Lucky for me, pretty much anything tastes good smothered in fruit and whipped cream so I didn’t waste anything while experimenting. :)
The original microwave shortcake recipe I tried called for an egg and longer microwave time at less power. This produced a very spongy cake, but not light and spongy like angelfood. I wasn’t a big fan; I find that mug cakes that include egg are often a little too chewy/rubbery. Also, in my opinion, shortcake should be kind of crumbly like a biscuit, and traditional shortcake recipes don’t use eggs, so why use it in the microwave version?
This microwave shortcake is sweet but not too sweet, and has that crumbly shortcake texture.
This recipe is similar to making biscuits, but on a smaller scale. You want to use cold butter and mix it up with the dry ingredients until it looks like crumbs. Normally, you might use a pastry cutter or a food processor, but this is such a small quantity that it’s much easier just to grind the butter/flour mix with your fingertips.
When you add the milk, it might not seem like enough, and it might seem like some of the mix is still on the dry side. That’s okay. Just gently fold the mixture until it all sticks together, more or less, and you’re good to go. Don’t overmix or it will be tough!
I topped this with a mixed berry compote using a recipe listed in this post. I love that compote because you can use frozen berries, but the shortcake would also be good with fresh fruit if you have it. And, of course, whipped cream or ice cream!
Recipe inspired by Taste of Home’s Last-minute Shortcake
- 3 tablespoons flour
- 1 tablespoon sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon cold butter
- 1 tablespoon milk
- fresh fruit or fruit compote
|1.||In a small cup or ramekin, mix the dry ingredients well. Cut up the tablespoon of butter and mix it with the dry ingredients until lumpy (I just grind it up with my fingertips).|
|2.||Add the milk and gently fold mixture until just wet (it will be very sticky similar to biscuit dough). Flatten out the batter a little, but it doesn't have to be perfect.|
|3.||Microwave for 50 seconds, then check it with a toothpick. If the toothpick doesn't come out clean, microwave 10 seconds at a time until it's done.|
|4.||Top with fruit, whipped cream, and /or ice cream.|