These chocolate strawberry mug cakes are my go-to when I want a quick, indulgent dessert that doesn’t skimp on flavor. Inspired by the famous chocolate-drenched strawberries from London’s Borough Market, I’ve turned that idea into a warm, gooey cake with chunks of cookie, fresh strawberries, and a dreamy drizzle of melted chocolate — all made in just ten minutes using a microwave. It’s the perfect treat for two, whether it’s date night or just because.
Why You’ll Love This Recipe
I love this recipe because it delivers rich flavor and beautiful presentation with minimal effort. It’s also:
Quick – I can whip these up in 10 minutes from start to finish.
Simple – I don’t need any special equipment — just a bowl, a spoon, and a microwave.
Perfectly Portioned – The recipe makes two individual mug cakes, so I don’t have to worry about leftovers.
Decadent – Each bite is a mix of soft chocolate cake, juicy strawberries, and melted chocolate. The textures and flavors are irresistible.
Visually Appealing – The layers look beautiful in a glass cup, making it feel extra special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cakes:
6 tbsp whole milk
10 chocolate cream cookies (e.g., Back To Nature, Oreo)
1 tbsp vegetable oil
1 tbsp sugar
½ tsp vanilla
1 tbsp all-purpose flour
1 tbsp cocoa powder
½ tsp baking powder
¼ tsp salt
Topping:
½ cup chopped milk chocolate
Vegetable oil as needed
6 strawberries, roughly chopped
Directions
I start by adding the milk and cookies to a mixing bowl and crush them with a fork until smooth.
Then I mix in the vegetable oil, vanilla, and sugar until everything is combined.
I sift in the flour, cocoa powder, baking powder, and salt, and whisk the batter gently until just smooth.
I divide the batter into two microwave-safe mugs (about 10–12 oz each).
I microwave one mug at a time for 60–90 seconds until the cake is set but still soft to the touch.
While the cakes cook, I melt the chocolate in a double boiler or in the microwave in 10-second increments. I stir between each round, adding a bit of oil to get it perfectly pourable.
I top each cake with chopped strawberries and a generous drizzle of melted chocolate.
I like to eat them warm, but they taste just as good cooled slightly!
Single Serving: I often halve the recipe when I just want one mug cake.
Different Fruit: I sometimes switch the strawberries for raspberries, cherries, or banana slices.
Chocolate Swap: I use dark or white chocolate instead of milk chocolate depending on what I’m craving.
Gluten-Free Version: I’ve made these using gluten-free sandwich cookies and flour with great results.
Extra Crunch: For texture, I add crushed nuts or mini marshmallows before microwaving.
Storage/Reheating
These mug cakes are best eaten the same day while they’re warm and gooey. If I have leftovers (rarely!), I store them in the fridge for up to 1 day. I reheat in the microwave for 15–20 seconds before adding toppings again.
FAQs
Can I make this in the oven or air fryer?
Yes, I can bake the batter in an oven-safe ramekin at 350°F (175°C) for about 10–12 minutes. In the air fryer, I use a heat-safe cup and bake at 330°F (165°C) for around 8–10 minutes.
Can I use a different fruit?
Definitely. I love how this recipe works with raspberries, blueberries, or even cherries. I just make sure the fruit is fresh and chopped small enough to sit nicely on top.
Why is my melted chocolate thick?
That usually happens when the chocolate is overheated. I melt it gently in short bursts or over a double boiler and add a bit of vegetable oil to thin it out to a smooth, pourable consistency.
Can I turn this into one mug cake?
Yes! I halve all the ingredients and follow the same steps. It fits perfectly in a single 10–12 oz mug and cooks just as well.
Can I prep this ahead of time?
I prefer making it fresh, but I’ve prepared the batter in advance and stored it (without the toppings) in the fridge for a few hours. When ready, I microwave and add the toppings just before serving.
Conclusion
These easy chocolate strawberry mug cakes have become one of my favorite quick-fix desserts. They’re cozy, indulgent, and feel so special despite taking only minutes to make. Whether I’m celebrating something or just need a treat, this recipe always hits the spot.
Quick, indulgent chocolate strawberry mug cakes made in the microwave — packed with crushed cookies, cocoa, and fresh strawberries, then topped with melted chocolate. Ready in just 10 minutes for the perfect treat for two.
Ingredients
Cakes:
6 tbsp whole milk
10 chocolate cream cookies (e.g., Oreo)
1 tbsp vegetable oil
1 tbsp sugar
½ tsp vanilla
1 tbsp all-purpose flour
1 tbsp cocoa powder
½ tsp baking powder
¼ tsp salt
Topping:
½ cup chopped milk chocolate
Vegetable oil (as needed)
6 strawberries, roughly chopped
Instructions
In a mixing bowl, add milk and cookies. Crush with a fork until mostly smooth.
Mix in vegetable oil, sugar, and vanilla until well combined.
Sift in flour, cocoa powder, baking powder, and salt. Whisk gently until smooth.
Divide the batter into two 10–12 oz microwave-safe mugs.
Microwave each mug one at a time for 60–90 seconds, until just set but still soft.
Meanwhile, melt chopped chocolate in a double boiler or microwave in 10-second intervals. Stir in a bit of oil for a pourable texture.
Top each cake with chopped strawberries and drizzle with melted chocolate.
Serve warm or allow to cool slightly before eating.
Notes
Use dark or white chocolate for variation.
Can substitute strawberries with raspberries, bananas, or cherries.
To make gluten-free, use gluten-free sandwich cookies and flour.
