Carla Hall’s Mixed Berry Shortcake Mug-cake Is Exactly What You Need This 4th Of July

Perfect for making sure your celebration is a hootie-hoot.

The grill gets all the glory at 4th of July celebrations but what cookout would be complete without a little patriotic dessert? Well luckily for us the confectionary queen Carla Hall gave a virtual appearance on The Talk earlier this week and shared a recipe for her Mixed Berry Shortcake Mug Cake. And let me just say it looks good enough to stick a flag in.

In my opinion Carla can do no wrong. Her recipes match her cheery disposition so you know anything she makes is going to put a smile on your face. This recipe seems pretty straight forward even though it contains the word “macerate.” (Don’t worry though, that’s just a fancy way of saying the fruit will soften as you let it sit.) The best part about Carla’s celebratory confection is that eating the entire mug is much more calorie conscious than eating an entire sheet cake so you are really doing your body a favor here. It’s simple math really.

Here’s the recipe:

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

Then you just assemble the dessert with the cake on the bottom, berries in the middle and the whipped cream on top and voila the perfect Independence Day dessert is complete. If you want to see Carla make the dessert from start to finish check out the video below!

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