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Chef Carla Hall Shares Her Recipe For Mixed Berry Shortcake Mug Cake

Make this yummy dish at home!
Posted on Jul 1, 2020 | 11:00am
For The Talk's  "Food For The Fourth" series, Chef Carla Hall shared her recipe for a quick and scrumptious dessert.

Mixed Berry Shortcake Mug Cake
(Makes 2 cakes and about 4 cups of macerated strawberries and blueberries)

Strawberries
1 pint strawberries, hulled and quartered
1 pint blueberries
1/4 - 1/2 cup strawberry jam
2 tablespoons granulated sugar, if necessary
1 tablespoon fresh lemon juice

Yellow Cake 
⅓ cup all purpose flour
⅓ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons vegetable oil
1 tablespoon butter
1 egg
3 tablespoons milk
½ teaspoon vanilla paste or 1 teaspoon pure vanilla 

Whipped cream
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Prepare the strawberries:
1. Place the cut strawberries, blueberries, jam, sugar (if using), and lemon juice in a medium bowl. Toss to combine. Set aside to macerate.

Make the cakes:
1. Set aside two large mugs (12oz) or microwavable bowls.

2. Combine the dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl.

3. Combine the butter and oil. Stir into the dry ingredients.

4. In another small bowl, whisk the egg until light yellow; add in the milk and vanilla. Fold in the flour mixture until combined. Do not over mix.

5. Divide batter between the two mugs. Cook on HIGH for 1½ -2 minutes or until the cake has risen and is set. Cool slightly. 

Make the whipped cream:
1. While the cakes cool, prepare the whipped cream. In a metal bowl, combine the heavy cream, sugar, and vanilla.

2. Whip until soft peaks form.