A tender green tea sponge cake topped with fresh strawberries and softly whipped cream. An easy, elegant strawberry matcha cake for spring afternoons.

Prep time: 30 minutesCook time: 40 minutesTotal time: 1 hour 10 minutesServings: 8 servingsDifficulty: Medium

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This cake brings together fresh spring strawberries and grassy matcha for a dessert that feels light and new. Enjoy a slice on a sunny afternoon with a cup of green tea for the perfect pairing.

Ingredients

  • 2 tablespoons matcha powder
  • 200 g (1 2/3 cups) cake flour
  • 1 teaspoon baking powder
  • 100 g (7 tablespoons) butter, softened
  • 150 g (3/4 cup) granulated sugar
  • 3 eggs
  • 120 ml (1/2 cup) milk
  • 200 g (7 oz) fresh strawberries, sliced
  • 200 ml (3/4 cup plus 1 tablespoon) heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 175°C (350°F). In a large bowl, whisk together the cake flour, matcha powder, and baking powder.
  2. In another bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Sift the flour mixture into the wet ingredients in batches, alternating with the milk, and fold gently until no dry streaks remain.
  4. Pour the batter into a greased round cake pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
  5. Let the cake cool completely. Whip the cream with the powdered sugar, then decorate the cake with whipped cream and strawberry slices and dust with a little extra powdered sugar.

Tips

  • Have all ingredients at room temperature so the batter mixes smoothly.
  • Use as many strawberries as you like, or add other spring fruit such as blueberries.

Nutrition (per serving)

Calories: about 320 kcal | Protein: 5 g | Carbs: 38 g | Fat: 18 g

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