Mini Strawberry Shortcakes
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If you’re craving a light and tasty dessert that you can whip up in under five minutes, this mini homemade Strawberry Shortcake made with Angel Cake Recipe is perfect for you!
Made in the microwave, this easy strawberry shortcake recipe is a wonderful summer treat, ideal for using fresh strawberries and a great choice when you want a quick 1 person dessert.
I originally saw this idea on TikTok, a viral recipe floating around claiming a 100 calorie version of this sweet cake.
Now I am a big fan of strawberry style cakes, my favorite being my strawberry poke cake recipe and of course my strawberry angel food cake casserole recipe, but those are big party servings worth.
This version creates a simple batter (leftovers can be stored) for one, making this an anytime dessert option when you have a sweet tooth that just won’t go away.
Ingredients:
- One box (16 oz) Angel Food Cake Mix
- One box (13.25 oz) White Cake Mix
- Water
- Chopped fresh strawberries
- Whipped topping
- This recipe is a personal size dessert (although enough batter to make 6-8 cakes) and doesn’t require any oven baking. As far as the claim on the 100 calories are concerned, I always say that that varies depending on so many factors from brands to amounts of each ingredient, so always check your own apps if you calories are of particular importance to you!
How to make Strawberry Shortcake in the Microwave
Prepare the Cake Mix: In a large bowl, combine the Angel Food Cake Mix and the White Cake Mix. You only need the dry mix—no additional ingredients are required.
Grease the Ramekin: Lightly grease a microwave-safe ramekin or bowl with nonstick cooking spray.
Mix the Batter: Add three tablespoons of the cake mix and two tablespoons of water to the greased ramekin. Stir well until the mixture is smooth and bubbly.
Microwave: Microwave the mixture on high for 45 seconds. The cake will puff up and cook quickly.
Cool and Serve: Allow the ramekin to cool slightly, as it will be hot. Use a spoon to carefully pop the cake out of the ramekin onto a plate or invert the ramekin to release the cake.
Top and Enjoy: Top your mini shortcake with chopped fresh strawberries and a dollop of whipped topping.
Enjoy your delicious, microwave-ready mini strawberry shortcake!
Tips and Personal Experience:
- This recipe is fantastic for portion control. Each mini shortcake is around 100 calories, depending on the amount of whipped topping and strawberries you add.
- Dorm Room Friendly: This easy strawberry shortcake is made with angel food cake and is perfect for college students looking for a quick and delicious dessert in their dorm rooms. No oven needed!
- Microwave Safety: Be careful, as the ramekins will be hot. If you use a different style microwave-safe bowl, the cooking time might vary because it will change thin and thickness of the batter.
- Feel free to experiment with different fruits for toppings. Fresh summer berries like blueberries or raspberries would also be amazing.
How to store leftover unmixed batter
If you are making this just for yourself, make sure to put the DRY INGREDIENTS In a sealed mason jar for next time.
Single Serve Dessert Ideas
If you are interested in more single serving type dessert recipes, I have a few that would work well when its just you.
Strawberry Shortcake Angel Cake
Equipment
- Ramekin
Ingredients
- 16 oz. Angel Food Cake Mix
- 13.25 oz. White Cake Mix
- 2 tablespoons water
Topping
- chopped fresh strawberries
- whipped topping
Instructions
- In a large bowl, combine the Angel Food Cake Mix and the White Cake Mix. You only need the dry mix—no additional ingredients are required.
- Lightly grease a microwave-safe ramekin or bowl with nonstick cooking spray.
- Add 3 tablespoons of the cake mix and 2 tablespoons of water into the greased ramekin. Stir well until the mixture is smooth and bubbly.
- Microwave the mixture on high for 45 seconds. The cake will puff up and cook quickly.
- Allow the ramekin to cool slightly, as it will be hot. Use a spoon to carefully pop the cake out of the ramekin and onto a plate, or invert the ramekin to release the cake.
- Top your mini shortcake with chopped fresh strawberries and a dollop of whipped topping. Enjoy your delicious, low-calorie strawberry shortcake!
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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