Learn To Bake Strawberry Shortcake In The Microwave

Most pastry chefs work for one restaurant at a time, but not Nadine Donovan. Since signing on as executive pastry chef for the Secret Sauce Food & Beverage group in February 2015, she’s been creating whimsical, utterly delicious desserts for all three of the group’s concepts. That means everything from high-end peanut butter cups filled nitrogen-frozen ice cream dots (think Dippin’ Dots for grownups) at Vesta and homey, tart-sweet lemon ice box bars at Steuben’s to from scratch fortune cookies at Ace Eat Serve. She’s constantly innovating and bringing new sweets to the table; one of her recent obsessions is “micro cakes” or cakes baked in the microwave.

Also known as mug cakes, this quick-bake trend has been around for a while. But we’d wager that you’ve never tasted a version as scrumptious as the one Donovan currently offers at Ace Eat Serve. Flavored with matcha green tea and served with coconut cream and strawberries, it’s a marvelous twist on a strawberry shortcake that you should—and can—try for yourself at home.

Donovan’s cake recipe is below; tune in to the 5280 magazine Facebook page on June 7 at 2:00 p.m. MST to watch her make it live!

Ace Eat Serve’s Matcha Strawberry Shortcake
Makes 12 ramekin cakes

7 ounces (200 grams/14 tablespoons) unsalted butter, melted
1 tablespoon (7 grams) matcha powder
1 cup (200 grams) granulated sugar
1 1/2 cups (200 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1/8 teaspoon (1 gram) salt
4 large eggs
1/2 cup (120 grams) whole milk
Nonstick cooking spray
Whipped cream and sliced strawberries, for serving

1. In a small bowl, whisk the melted butter and matcha powder until dissolved. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and mix on medium speed.
2. Meanwhile, sift the flour, baking powder, and salt together. Reduce the mixer speed to low and add the dry ingredients. Mix until combined. Scrape down the sides of the bowl with a rubber spatula, then mix again until no lumps remain. Add the eggs, one at a time, and mix on low speed until each is fully incorporated. Add the milk and mix on low until just combined, about 20 seconds.
3. Spray 12 four-ounce ramekins with nonstick cooking spray. Divide the batter among the ramekins; you want approximately 3 ounces of batter in each. Cover the ramekins with plastic wrap and refrigerate until ready to “bake.” (You can also microwave the cakes immediately, but if so, reduce the cook time by 10 seconds.)
4. Poke a few holes in the top of the plastic wrap. Microwave each ramekin individually on high for 70 seconds. Let the cakes cool briefly, then remove from the ramekins and tear into pieces. Serve warm with the whipped cream and berries.