To make the cakes:

1. Melt the butter in a microwave safe bowl for 15 seconds (or in a small saucepan on the stove).
2. Add the rest of the cake ingredients and stir to combine.
3. For cupcakes: Divide batter between 4 small silicone cups or paper baking cups.
4. Microwave all four of them on a plate for 1 minute.
5. Test with a toothpick, if still not done, microwave for an additional 30 seconds.
6. For mugs: Divide batter between two coffee mugs.
7. Microwave for 90 seconds.
8. Test for doneness, add a few seconds as necessary.
9. Do not overcook!
10. To bake in the oven: Bake at 375 degrees (F) for 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.

For the Strawberry Cream:

1. In a medium bowl, whip the heavy whipping cream until stiff peaks form.
2. Combine the strawberry puree and sweetener.
3. Fold the strawberry mixture gently into the whipped cream.
4. Spoon or pipe onto the cooled mug cakes.