🍓Matcha Strawberry Cake

🍓 Matcha Strawberry Cake Recipe

Ingredients

For the Matcha Sponge:

• 1 cup (120g) all-purpose flour
• 1 tbsp high-quality matcha powder
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs (room temperature)
• ¾ cup (150g) sugar
• ¼ cup (60ml) vegetable oil (or melted butter)
• ¼ cup (60ml) milk (room temperature)
• 1 tsp vanilla extract

For the Filling & Topping:

• 1 ½ cups (360ml) heavy cream (chilled)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries (sliced)
• Extra whole strawberries for decoration

Instructions

1. Prepare the oven
   • Preheat to 170°C (340°F).
   • Grease and line two 8-inch round cake pans.
2. Make the sponge
   • In a bowl, sift flour, matcha, baking powder, and salt.
   • In another bowl, beat eggs and sugar with a hand mixer until pale, fluffy, and tripled in volume.
   • Gently fold in the dry ingredients with a spatula.
   • Mix oil, milk, and vanilla in a small bowl, then fold into the batter until smooth.
3. Bake
   • Divide batter evenly into pans.
   • Bake for 20–25 minutes, or until a toothpick comes out clean.
   • Let cakes cool completely.
4. Prepare the cream
   • Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
5. Assemble the cake
   • Place one sponge layer on a plate.
   • Spread a layer of whipped cream and add sliced strawberries.
   • Place the second sponge on top, cover with cream, and decorate with whole strawberries.
6. Chill & serve
   • Refrigerate for at least 30 minutes before serving for the best flavor.

✨ You’ll get a light, fluffy matcha sponge balanced with sweet cream and juicy strawberries — perfect for tea time or a special dessert!