Strawberry Matcha Cake
A sweet, earthy, and beautifully balanced cake featuring matcha sponge layers, fresh strawberries, and whipped cream. A stunning spring dessert perfect for brunch, birthdays, or tea time.
Equipment
- mixing bowls
- electric mixer
- round cake pans
- parchment paper
- spatula
Ingredients
- 1½ cups cake flour
- 1 tbsp culinary-grade matcha powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temp
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk or almond milk
- 1 tbsp lemon juice
- 1 cup chopped fresh strawberries
- ½ cup strawberry jam or puree (optional)
- 1¼ cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for cream)
- 2 tbsp mascarpone (optional, for stability)
Instructions
- Preheat oven to 350°F (175°C). Line two 6 or 8-inch cake pans with parchment. Sift flour, matcha, baking powder, and salt. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Add dry ingredients and milk/lemon juice alternately into the creamed mixture. Fold in chopped strawberries. Divide batter between pans and bake for 22–25 minutes. Cool completely.
- Beat cream, powdered sugar, and vanilla until soft peaks form. Fold in mascarpone if using.
- Layer cake with whipped cream, strawberries, and jam (if using). Apply a thin crumb coat and chill.
- Finish with final cream layer, top with halved strawberries, mint, and a dusting of matcha. Chill before slicing.
Notes
Use ripe but firm strawberries to avoid soggy layers. Chill the assembled cake before slicing for best texture. For added richness, fold mascarpone into your whipped cream.
Nutrition
Calories: 312kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 88mgPotassium: 260mgFiber: 1gSugar: 20gVitamin A: 450IUVitamin C: 18mgCalcium: 45mgIron: 1.2mg