Strawberry matcha cake combines earthy green tea flavor with sweet, juicy strawberries in a soft, airy sponge. This dessert delivers a perfect balance of freshness and richness, making it ideal for any celebration or afternoon treat. If you love matcha and want a cake that impresses both in taste and appearance, this recipe will become a favorite in your kitchen.
Why You’ll Love This Recipe
- Quick to prepare with simple steps that work for any skill level
- Uses easy-to-find ingredients while giving a bakery-quality result
- The light matcha sponge pairs perfectly with fresh strawberries and cream
- Ideal for birthdays, tea parties or any time you want a refreshing dessert
- Creates a show-stopping cake that looks as good as it tastes
- Offers a unique flavor combination that stands out from standard vanilla or chocolate cakes
Ingredients Needed
For the Matcha Cake
- 3 large egg yolks
- 30 g granulated cane sugar
- 30 g avocado oil or any light vegetable oil
- 30 ml whole milk
- ½ teaspoon vanilla extract
- 45 g cake flour sifted
- 15 g matcha powder sifted for a smooth batter
- 3 large egg whites at room temperature
- ¼ teaspoon cream of tartar or a few drops of lemon juice to stabilize the meringue
- 30 g granulated cane sugar for whipping with the egg whites
the Whipped Cream
- 1 ½ cups heavy whipping cream with at least 36 percent milk fat for stability
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
For the Filling
- 2 cups fresh strawberries sliced and patted dry to avoid excess moisture
How to Make Strawberry Matcha Cake
Make the Cake
1: Set Up Your Equipment
- Line a 9 by 13-inch baking tray with parchment paper. Set aside.
- Separate the egg whites from the yolks into two clean bowls. Make sure the bowl for egg whites is completely grease-free. Wipe it with lemon juice or vinegar if needed.
- Preheat your oven to 375°F or 190°C.
2: Make the Yolky Base
- In the egg yolk bowl, whisk 30 grams of sugar until slightly thickened.
- Add the oil, milk, and vanilla extract. Mix until fully combined.
- Sift the cake flour and matcha powder together over the yolk mixture.
- Gently fold until the batter is smooth and free of lumps. Avoid overmixing.
3: Whip the Egg Whites
- Beat the egg whites on low speed until they become foamy.
- Add the cream of tartar (or lemon juice) to help them whip up more stably.
- Slowly add the remaining 30 grams of sugar while increasing to medium-high speed.
- Continue whipping until soft, glossy peaks form. The tips should gently curl.
4: Fold and Bake
- Start by gently mixing a small portion of the whipped egg whites into the yolk batter to loosen its texture.
- Gently fold in the rest in two batches. Use a soft, lifting motion to keep the batter airy.
- Pour into the prepared tray. Smooth the top and tap to remove air bubbles.
- Bake for 14 to 15 minutes. The cake should spring back when lightly pressed.
5: Cool and Slice
- Remove from oven and drop the tray gently from about one foot to prevent shrinkage.
- Let the cake cool for 10 to 15 minutes on a wire rack.
- Cut the cake in half lengthwise to create two layers.
Make the Whipped Cream
- Chill a mixing bowl in the refrigerator for a few minutes to help the cream whip better.
- Pour in the heavy cream add the powdered sugar and vanilla extract. Beat until stiff peaks form. Stop once the cream holds shape to avoid turning it into butter.
Assemble the Cake
- Place one layer of matcha cake on a sheet of parchment paper.
- Spread a thin layer of whipped cream evenly over the surface using an offset spatula.
- Spread the strawberry slices evenly across the layer of cream so they cover the entire surface.
- Add more whipped cream on top of the strawberries and spread gently.
- Place the second layer of matcha cake on top.
- Trim the edges with a sharp serrated knife for a neat look.
- Cover the entire cake with a thin layer of whipped cream to seal in the moisture.
- Pipe extra cream on top for decoration and add fresh strawberries. Lightly dust with matcha powder for a finished look.
- Refrigerate for at least one hour before slicing to allow the flavors to set and the cream to firm up.
Serving and Storage Tips
Serving Suggestions
Use a long, sharp serrated knife for clean slices. Wipe the blade between each cut for a neat presentation.
For an elegant finish, dust the top lightly with matcha powder using a fine sieve.
Garnish with a few whole strawberries or strawberry slices for added freshness and color.
Serve chilled for the best texture and flavor balance. The whipped cream holds better when cold.
Pair with a cup of green tea or a matcha latte to highlight the cake’s earthy flavor.
How to Store
Store the cake in an airtight container in the refrigerator. It will stay fresh for up to three days.
If you plan to store it longer, keep the whipped cream and cake layers separate and assemble right before serving.
Avoid freezing the fully assembled cake as the whipped cream can separate.
However, the sponge layers alone can be wrapped tightly and frozen for up to one month. Let them thaw in the fridge before use.
Expert Tips for the Perfect Strawberry Matcha Cake
Baking Success Tips
Measure all ingredients using a kitchen scale for precision.
Use room temperature eggs and milk to help the batter blend evenly.
Do not overmix the batter after adding flour. Overmixing can deflate the cake and make it dense.
Make sure your oven is calibrated. An oven thermometer is helpful to ensure consistent baking.
Always line your baking tray with parchment paper to prevent sticking and tearing.
Frosting Perfection Tips
Use a clean, grease-free bowl for whipping cream. Any fat residue can prevent proper whipping.
Stop whipping as soon as stiff peaks form. Overwhipped cream will turn grainy and may start to separate.
If your whipped cream becomes too soft after chilling, whisk it again briefly to bring it back to the right texture.
Assembly and Decoration Mastery
Chill the sponge layers before assembling. This helps keep the whipped cream firm.
Use a cake turntable for even spreading and smoother finishes.
If layers shift while assembling, use wooden skewers or cake dowels to keep them steady.
To get sharp edges, use a small angled spatula dipped in hot water and wiped clean before each pass.
Troubleshooting Common Issues
My matcha cake is dense or dry: You may have overmixed the batter or overbaked it. Be gentle and check your bake time.
The matcha tastes bitter: Use high-quality culinary grade matcha and avoid overheating it.
My whipped cream turned runny: It was likely underwhipped or warmed too much. Chill your tools and ingredients before starting.
Cake layers deflated: This can happen if the meringue was undermixed or folded too roughly.
My cake turned out uneven: Check that your oven rack is level and avoid opening the oven door during baking.
Making This Cake in Different Sizes and Forms
Pan Size Conversions
This strawberry matcha cake works well in various formats. For a smaller celebration or intimate gathering, use a 6-inch round pan. Bake for about 18 to 22 minutes and check for doneness with a toothpick. A standard 9-inch round pan will need 22 to 26 minutes. For a sheet cake, spread the batter in a 9×13-inch tray and bake for 14 to 16 minutes. Always line your pans with parchment to avoid sticking.
Cupcakes
Transform this cake into delightful cupcakes by dividing the batter into a lined muffin tray. Fill each cup two-thirds full. Bake at 350°F for 14 to 16 minutes or until the tops spring back when lightly touched. You’ll get about 12 cupcakes from one batch.
Tiered Cakes
For a more dramatic presentation, double the recipe and stack two or three layers. Be sure to support the layers with wooden dowels or plastic straws if stacking more than two layers. Chill each layer before assembly to keep everything stable.
Nutritional Information
Each serving of strawberry matcha cake contains an estimated 270 to 310 calories, depending on frosting thickness and strawberry amount used. The cake is light in fat due to the whipped cream and low-oil base.
Approximate breakdown per slice (based on 12 servings):
Calories: 290
Total Fat: 17g
Saturated Fat: 10g
Carbohydrates: 30g
Sugar: 18g
Protein: 4g
Fiber: 1g
Sodium: 120mg
For the most accurate results, use a nutrition calculator tailored to your specific ingredients and portion size.
Strawberry Matcha Cake
Ingredients
Equipment
Method
- Line a 9×13-inch tray with parchment paper. Separate egg yolks and whites. Preheat oven to 375°F (190°C).
- Whisk egg yolks with sugar until thick. Mix in oil, milk, and vanilla. Sift and fold in cake flour and matcha until smooth.
- Beat egg whites until foamy. Add cream of tartar. Gradually add sugar and beat until glossy soft peaks form.
- Fold whipped whites into yolk mixture gently in batches. Pour into pan, smooth top, and tap to release air bubbles. Bake 14–15 minutes.
- Drop pan from 1 foot height post-bake to prevent shrinkage. Cool on rack 10–15 minutes. Slice in half lengthwise for layers.
- Whip cold cream with powdered sugar and vanilla until stiff peaks form. Don’t overwhip.
- Layer 1 piece of cake with cream. Top with strawberries and more cream. Add second cake layer. Trim edges.
- Frost exterior with thin layer of whipped cream. Decorate with piped cream, strawberries, and dusting of matcha.
- Refrigerate for 1 hour before slicing. Serve chilled using serrated knife for clean cuts.
Notes
Conclusion
This strawberry matcha cake is a perfect balance of earthy green tea flavor and sweet, juicy strawberries. It’s light, fresh, and visually stunning. Whether you’re baking for a celebration or just craving something unique, this recipe delivers both elegance and comfort.
If you tried this recipe, leave a comment and a star rating below. I’d love to hear how it turned out for you. Feel free to share your cake photos on Pinterest or Facebook and tag us so we can see your beautiful creations.
Did you try a different filling or switch up the frosting? Let us know what twists you added in the comments.
Frequently Asked Questions
What kind of matcha should I use for baking?
Use culinary grade matcha. It is more affordable than ceremonial grade and has a stronger flavor that holds up better during baking.
Can I use frozen strawberries?
Yes, but thaw and pat them dry before adding to avoid excess moisture that can affect the cake texture.
How long does strawberry matcha cake last?
Stored in an airtight container in the refrigerator, it stays fresh for up to three days. For best taste and texture, let it sit at room temperature for 10 minutes before serving.
Can I make this cake gluten-free or vegan?
For a gluten-free version, use a one-to-one gluten-free baking flour. Vegan modifications are possible but will require replacing eggs and whipped cream with plant-based alternatives, which may affect the final texture.
Why is my cake not green enough?
This usually happens with low-quality or old matcha. Always use fresh, vibrant green matcha powder for best results and color.
Do I need special equipment to make this cake?
A hand or stand mixer is very helpful for whipping the egg whites and cream. A spatula and offset knife are useful for folding and frosting, but you can still make this cake with basic kitchen tools.
