This Strawberry Matcha Cake is pure magic! It’s light, fluffy, and has the perfect balance of earthy matcha and sweet strawberries.

Plus, that matcha whipped cream? Absolute perfection.

Whether you’re making it for a birthday, a special gathering, or just because—this cake is sure to impress.

And don’t worry, I’ll walk you through every step to make sure it turns out just right!

this for later!

What You’ll Need

For the Matcha Cake:

• 2 cups all-purpose flour
• 2 tsp matcha powder
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¾ cup whole milk

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

For the Matcha Whipped Cream:

• 1 ½ cups heavy cream, cold
• 2 tbsp powdered sugar
• 1 tsp matcha powder

Pro Tips

1. Sift the matcha – This helps prevent clumps in the batter and keeps the cake evenly green.
2. Room temp ingredients – Make sure your butter, eggs, and milk are at room temperature for a smooth batter.
3. Chill the whipped cream bowl – A cold bowl helps whip the cream faster and keeps it light and fluffy.
4. Don’t overmix – Stir just until the flour disappears to keep the cake soft and tender.
5. Use ripe strawberries – They should be sweet and juicy for the best flavor in the filling.

Tools You’ll Need

• Mixing bowls
• Electric mixer
• Sifter
• Measuring cups & spoons
• Whisk
• Rubber spatula
• 2 (8-inch) round cake pans
• Parchment paper
• Cooling rack
• Serrated knife (for slicing strawberries)

Substitutions & Variations

• Gluten-Free? Use a 1:1 gluten-free flour blend.
• Dairy-Free? Swap butter for vegan butter and milk for almond or oat milk.
• Extra Fancy? Add a drizzle of white chocolate over the top!

Make-Ahead Tips

• Bake the cake layers a day ahead and wrap them tightly in plastic wrap.
• Make the whipped cream right before assembling to keep it fluffy.
• Strawberries can be sliced and stored in the fridge with sugar and lemon juice for up to 4 hours.

Instructions

1. Prep the Dry Ingredients

Sift together the flour, matcha powder, baking powder, and salt in a bowl.

2. Cream Butter & Sugar

Beat the butter and sugar together until light and fluffy.

3. Add Eggs & Vanilla

Mix in the eggs one at a time, then add the vanilla extract.

4. Alternate Dry & Wet Ingredients

Add the flour mixture in three parts, alternating with the milk, mixing gently.

5. Bake the Cakes

Divide the batter into greased cake pans and bake at 350°F (175°C) for 25-30 minutes.

6. Make the Strawberry Filling

Mix sliced strawberries with sugar and lemon juice, letting them macerate.

7. Make Matcha Whipped Cream

Whip cold heavy cream, powdered sugar, and matcha powder until soft peaks form.

8. Assemble the Cake

Layer cake, strawberries, and whipped cream, then repeat.

Leftovers & Storage

• Store in the fridge for up to 3 days.
• Keep leftovers covered to prevent drying out.

Conclusion

I hope you love this cake as much as I do! Let me know how it turned out in the comments, and if you made any fun tweaks. Happy baking! 🍓💚