Strawberry Short (Mug) Cake
3 tablespoons flour
1 tablespoon sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon cold butter
1 tablespoon milk
1 pint fresh strawberries
1 tablespoon orange juice
Hull and quarter strawberries and in a bowl, mix them with the tablespoon of sugar and juice. Let stand for 30 minutes so the natural juices of the strawberries come out. Make sure to serve before the strawberries get too soft.
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 lump.
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.
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.
Top with macerated strawberries and a dollop of whipped cream, and /or ice cream.