In a microwave proof mug or bowl, melt the butter in the microwave for 20 seconds. Whisk in the vanilla, milk and egg. Add the sugar and flour to the egg mixture and whisk until smooth. Divide the strawberries between two microwave safe mugs and then pour half the mixture into each mug. (Do not fill more than halfway or the cake will overflow) Microwave on high for 1 minute 45 seconds. The cake is done when the top is firm and springs back when touched. If your cake is still undercooked, continue microwaving in 15 second increments until done.

In a separate bowl, whisk the cream and confectioners’ sugar until soft peaks form. Top the cakes with the whipped cream and serve immediately.