Easy Matcha Strawberry Cake Perfect for Any Occasion

There’s just something magical about the combination of earthy matcha and sweet, juicy strawberries. The way the flavors dance together is nothing short of delightful. This Matcha Strawberry Cake is a showstopper, whether you’re serving it at a cozy lunch gathering or as a light, summery dessert. Trust me, one bite of this cake, and you’ll understand why this recipe is worth keeping in your repertoire!

The vibrant green of the matcha layers paired with the bright red strawberries makes this cake visually stunning, too—almost too pretty to eat (but don’t let that stop you). And the best part? It’s not overly sweet. The slight bitterness of the matcha balances beautifully with the natural sweetness of the fruit and the creaminess of the frosting. Ready to dive into this irresistible treat?

The Story Behind Matcha Strawberry Cake

Matcha has been a staple in Japanese tea culture for centuries, but it’s only recently taken the culinary world by storm. Its distinct flavor and health benefits make it a favorite in everything from lattes to baked goods. Pair it with strawberries—a fruit adored worldwide—and you’ve got a match made in heaven.

I first discovered this combination during a trip to Kyoto, where matcha treats are everywhere. One afternoon, I stumbled upon a little café offering matcha cake topped with fresh strawberries, and it was love at first bite. When I got back home, I couldn’t stop thinking about recreating that cake. Over time, I tweaked the recipe until it became the one I’m sharing with you today.

This cake feels especially perfect in the spring and summer when strawberries are at their peak. But honestly, I’ve made it in winter using frozen strawberries, and it’s just as delightful. Whether it’s a family celebration, a casual brunch, or just a way to treat yourself, this cake always steals the show.

Let’s Talk Ingredients

The ingredients for this Matcha Strawberry Cake are pretty straightforward, but each one has a role to play in creating the perfect texture and flavor. Let’s break it down:

• Matcha Powder: Look for culinary-grade matcha for baking. It’s less expensive than ceremonial grade but still packs a flavorful punch. If you’re new to matcha, start with a reputable brand like Matcha Konomi or Jade Leaf.
• All-Purpose Flour: Regular flour works perfectly here. If you want a gluten-free version, you can use a 1:1 gluten-free baking flour, but the texture might be slightly denser.
• Granulated Sugar: This adds just the right amount of sweetness. If you prefer a less sweet cake, you can reduce the sugar by about 2 tablespoons.
• Eggs: Use room-temperature eggs for better incorporation and a fluffier cake.
• Butter: Unsalted butter is best since we’re adding salt separately. Make sure it’s softened for easy mixing.
• Milk: Whole milk adds richness, but you can substitute almond or oat milk for a dairy-free option.
• Fresh Strawberries: Choose ripe, fragrant strawberries for the best results. Frozen strawberries work in a pinch but make sure to thaw and drain them first.
• Whipped Cream Frosting: A simple mix of heavy cream, powdered sugar, and vanilla extract keeps things light and fluffy.

Pro tip: Store your matcha powder in an airtight container in the fridge to keep it fresh and vibrant for longer.

Equipment You’ll Need for Matcha Strawberry Cake

Don’t worry—you don’t need any fancy gadgets to whip up this cake. Here’s what you’ll need:

• Mixing Bowls: At least two—one for the dry ingredients and one for the wet ingredients.
• Electric Mixer: A stand mixer or hand mixer will make your life easier, especially for whipping the frosting.
• 9-inch Cake Pans: You’ll need two to create those lovely layers. If you only have one, you can bake the layers one at a time.
• Parchment Paper: For lining your pans to prevent sticking.
• Offset Spatula: Not essential but super helpful for spreading the frosting evenly.

Don’t have cake pans? You can use a square baking dish and cut the cake into layers—it’s a bit rustic but works in a pinch.

How to Make Matcha Strawberry Cake

Ready to bake? Follow these step-by-step instructions, and you’ll have a gorgeous Matcha Strawberry Cake in no time:

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease your cake pans. Line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) of all-purpose flour, 2 teaspoons of matcha powder, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt.
3. Beat Wet Ingredients: In another bowl, cream 1 cup (226g) of softened butter with 1 1/2 cups (300g) of sugar until light and fluffy. Add 4 eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with 1 cup (240ml) of milk. Start and end with the dry ingredients.
5. Bake: Divide the batter evenly between the pans and bake for 25-30 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Make the Frosting: Whip 2 cups (480ml) of heavy cream with 1/4 cup (30g) of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
8. Assemble: Spread a layer of frosting on one cake layer, then add sliced strawberries on top. Place the second layer on top and frost the entire cake. Decorate with more strawberries if desired.

And there you have it! A stunning Matcha Strawberry Cake ready to impress.

Cooking Tips & Techniques

Here are a few tips to ensure your cake turns out perfectly every time:

• Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make your cake dense.
• Check Your Matcha: If your matcha has clumps, sift it before adding to the batter.
• Room Temperature Ingredients: Using room-temperature eggs, milk, and butter ensures a smoother batter.
• Level Your Layers: If your cake layers dome in the oven, use a serrated knife to level them before frosting.

Variations & Adaptations

This recipe is super versatile! Here are some ways to make it your own:

• Dairy-Free: Use plant-based butter and milk alternatives like almond or coconut milk.
• Gluten-Free: Swap the all-purpose flour for a gluten-free baking blend.
• Flavor Twist: Add a teaspoon of almond extract to the batter for a nutty undertone.
• Seasonal Fruits: Replace strawberries with raspberries, blueberries, or peaches for a different vibe.

I once added a thin layer of matcha ganache between the layers, and it was decadent—definitely worth trying if you’re feeling fancy!

Serving & Storage Suggestions

This cake is best served slightly chilled. The cream frosting sets beautifully in the fridge, making it easier to slice. Pair it with green tea or a refreshing iced matcha latte for a cohesive flavor experience.

If you have leftovers (lucky you!), store the cake in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to a month.

Nutritional Information & Benefits

Each slice of this Matcha Strawberry Cake (based on 12 servings) contains approximately:

• Calories: 320
• Fat: 18g
• Carbohydrates: 37g
• Protein: 5g
• Sugar: 22g

Matcha is rich in antioxidants, which can help support your immune system and boost energy. Strawberries add a dose of vitamin C and natural sweetness, making this cake as nourishing as it is delicious.

Conclusion

This Matcha Strawberry Cake is a beautiful blend of flavors, colors, and textures. Whether you’re a matcha enthusiast or new to its charms, this cake is a delightful way to enjoy it. I love how it brings a little bit of Kyoto into my kitchen every time I bake it.

Give it a try and let me know how it turns out! Share your creations on social media or drop a comment below. And if you put your own twist on it, I’d love to hear about it. Happy baking!

FAQs: Matcha Strawberry Cake

Can I use ceremonial-grade matcha for this recipe?

Yes, but it’s not necessary. Culinary-grade matcha works perfectly for baking and is more cost-effective.

How do I keep the cake layers from sticking to the pan?

Grease the pans well and line the bottoms with parchment paper—it works like a charm!

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and frost them the day you plan to serve.

What’s the best way to slice strawberries for decorating?

Use a sharp knife to slice them thinly or halve them for a more rustic look.

Can I use frozen strawberries?

Yes, but thaw and drain them thoroughly to avoid adding extra moisture to the cake.

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