These matcha chiffon cake sandwiches are super soft, airy, and just the right amount of sweet.
The fluffy matcha cake is sliced into triangles, filled with lightly sweetened whipped cream and fresh strawberries, then topped with a dusting of powdered sugar.
They’re beautiful, delicious, and easier to make than they look!
This is a perfect treat for tea time, a special dessert, or even a cute café-style snack at home. Plus, they’re kid-friendly—who doesn’t love whipped cream and strawberries?
What You’ll Need
For the Matcha Chiffon Cake:
- 4 egg yolks
- 40g (3 tbsp) sugar
- 50ml (3 tbsp) vegetable oil
- 60ml (¼ cup) whole milk
- 1 tsp vanilla extract
- 80g (⅔ cup) cake flour
- 1 tbsp matcha powder
- 1 tsp baking powder
- ¼ tsp salt
For the Meringue:
- 4 egg whites
- 60g (5 tbsp) sugar
- ¼ tsp cream of tartar
For the Filling & Topping:
- 150ml (⅔ cup) heavy cream
- 2 tbsp powdered sugar (plus extra for dusting)
- ½ tsp vanilla extract
- 6-8 fresh strawberries (diced for filling, whole for topping)
Pro Tips
- Use fresh, vibrant matcha – A bright green matcha means a better taste and color.
- Fold the meringue gently – Overmixing will deflate the batter and make the cake dense.
- Chill the whipped cream – This helps it hold its shape when piping onto the cake.
- Use a serrated knife – A gentle sawing motion keeps the cake from squishing when slicing.
- Make strawberry hearts – Slice strawberries in half and trim the top for a cute heart shape!
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- 8×8 inch cake pan
- Parchment paper
- Sifter
- Serrated knife
- Offset spatula
- Piping bag with star tip
Substitutions & Variations
- No matcha? Swap it with cocoa powder for a chocolate version.
- Dairy-free? Use coconut whipped cream and almond milk.
- Extra indulgent? Drizzle white chocolate over the top!
Make-Ahead Tips
- The chiffon cake can be baked a day ahead and stored in an airtight container.
- Whipped cream can be made in advance and kept in the fridge for up to 24 hours.
How to Make Matcha Chiffon Cake Sandwiches
1. Prepare the Cake Batter
Whisk egg yolks and sugar until pale and creamy. Add vegetable oil, milk, and vanilla extract, mixing until smooth. Sift in cake flour, matcha powder, baking powder, and salt, then gently whisk until just combined.
2. Make the Meringue
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar while whipping to stiff peaks.
3. Fold the Meringue into the Batter
Gently fold the meringue into the matcha batter in three additions, keeping as much air as possible.
4. Bake the Cake
Pour batter into a lined 8×8-inch pan and bake at 160°C (320°F) for 25-30 minutes, until a toothpick comes out clean.
5. Make the Whipped Cream
Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Cut the Cake Into Rectangles
Once the cake has cooled, slice it into even rectangles, then cut each one diagonally to create upright triangular pieces.
7. Create a Slit for Filling
Carefully make a shallow slit down the middle of each triangle, stopping before you cut all the way through—this will form a perfect pocket for the filling.
8. Assemble the Cake Sandwiches
Pipe whipped cream in the middle, add diced strawberries, and top with another swirl of cream. Place a heart-shaped strawberry slice on top and dust with powdered sugar.
Leftovers & Storage
- Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 days.
- If storing, let sit at room temp for a few minutes before serving to soften.
Final Thoughts
These Matcha Chiffon Cake Sandwiches are a treat for the eyes and taste buds! They’re light, creamy, and bursting with fresh strawberry flavor. If you make them, let me know how they turn out—drop a comment or share a picture. Happy baking! 🍵🍓✨
