This Matcha Strawberry Cake layers delicate matcha sponge with fresh strawberries and whipped cream for a light, not-too-sweet dessert. The earthy green tea flavor pairs perfectly with juicy berries, making it ideal for spring celebrations or tea parties.
Ingredients (Serves 8-10):
For the Matcha Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- 1 cup (120g) cake flour
- 2 tbsp matcha powder (culinary grade)
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup (60ml) whole milk
- 2 tbsp unsalted butter, melted
For the Filling & Topping:
- 1½ cups (360ml) heavy cream, chilled
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 lb (450g) fresh strawberries, sliced
- 1 tbsp matcha powder (for dusting)
Instructions:
1️⃣ Bake the Matcha Sponge:
- Preheat oven to 325°F (160°C). Line two 8-inch round pans.
- Whip eggs and sugar until pale and thick (5-7 mins).
- Sift flour, matcha, baking powder, and salt. Fold into egg mixture.
- Mix milk and butter, then fold into batter.
- Divide between pans. Bake 18-20 mins until springs back when touched.
2️⃣ Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
3️⃣ Assemble:
- Place one cake layer on a plate. Spread with ½ the cream and arrange strawberry slices.
- Top with second layer. Cover with remaining cream and decorate with whole strawberries.
- Dust with matcha powder before serving.
Baker’s Tip: Chill cake layers before assembling to prevent crumbling!
