Strawberry Shortcake Mugcake

³ Description

This mugcake is pure heaven. It tastes just like your grandmothers shortcake recipe, but without all the calories! This guilt-free treat is good for any occasion and is an instant crowd pleaser.

² Ingredients

•  2 serving (serving = 2 tbsp) Truwhip Whipped Topping
•  5 medium (1-1/4" dia) Strawberries
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  2 large Egg White
•  1 serving (serving = 1/4 cup) Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1/4 cup, sauce Applesauce Unsweetened
•  1/4 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  2 serving (serving = 1 packet) Whole Foods Market Stevia

q Directions

Yields: 1 Shortcake

4 tbsp whole wheat pastry flour (I got a giant bag cheap from The Christmas Tree Shop)
2 tbsp coconut flour
2 egg whites (6 tbsps regularly)
3 tbsp applesauce
1/4 cup of unsweetened almond milk
1 tsp baking powder

Topping
5 strawberries chopped
4 tbsps truwhip or cool-whip (I also like soyatoo)

Combine all of these ingredients in a mug, and mix until there are no clumps. You could then just microwave it in that same mug, but I like to pour the batter into a sprayed bowl so the cake cooks in a better shape. Microwave it for 2 minutes and 15 seconds. It should feel very soft and spring back to touch. Flip the bowl over onto a plate, and pop out your cake. Top with chopped strawberries and truwhip, then devour right away.

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