Strawberry Matcha Cake With Matcha Whipped Cream Recipe
Make Strawberry Matcha Cake With Matcha Whipped Cream Recipe for a bright, elegant dessert—bake, layer with matcha cream and strawberries.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp matcha powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp matcha powder
- 1 cup fresh strawberries, sliced
Instructions
Step 1: Prepare pans and preheat oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans so the batter will release cleanly after baking; a light dusting of flour and a thin smear of softened butter are enough. This is a straightforward, practical start—get those pans set on the off-white painted pine surface and let the oven come to temperature while you assemble the batter.
Step 2: Combine the dry ingredients
In a bowl whisk together the all-purpose flour, matcha powder, baking powder, and salt until the matcha is evenly dispersed and no clumps remain. Use a fine-mesh sieve or a small whisk to aerate the mixture slightly so the green flecks are integrated into a pale, even powder, creating the foundation for a tender crumb.
Step 3: Cream butter and sugar
Cream the softened unsalted butter with granulated sugar until the mixture becomes light, pale, and fluffy; the texture should be smooth and ribbon-like when your whisk is lifted. This step builds air into the cake, so stop when the butter-sugar mixture feels aerated but still cohesive—not greasy, not dry.
Step 4: Incorporate eggs and vanilla
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition so the batter remains emulsified and glossy. Stir in the vanilla extract; it will deepen the aroma and help the batter carry the delicate earthiness of matcha without being overpowering.
Step 5: Alternate wet and dry
Gradually add the dry ingredients to the wet mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Fold gently and mix only until just combined so the batter stays tender; you should see a uniform pale green batter with tiny air pockets, not overworked and not streaky.
Step 6: Check consistency
Stop mixing when the batter is homogenous and thick enough to hold a soft mound on a spoon but still pourable; it should glide easily from the spatula, with visible green matcha specks and a satiny sheen. This is the moment you confirm the batter's texture—airy yet structured.
Step 7: Divide batter into pans
Divide the batter evenly between the two prepared 8-inch round pans, smoothing the tops gently with an offset spatula so each layer bakes flat and even. Tap the pans lightly on the painted surface to release any large air bubbles and ensure a uniform rise.
Step 8: Bake until set
Bake the pans for 25–30 minutes, or until a toothpick inserted into the centers comes out clean and the tops spring back lightly when touched. The edges will pull slightly away from the pans and the cakes will have a faintly domed, tender surface tinged with matcha green.
Step 9: Cool briefly in pans
Let the cakes cool in their pans for 10 minutes so they set and are easier to release. This short rest stabilizes the crumb and keeps the layers from breaking when you invert them onto wire racks.
Step 10: Transfer to racks to cool completely
Turn the cakes out onto wire racks to cool to room temperature. Cooling completely is important so the matcha whipped cream does not melt when applied; the cake should feel firm but still moist to the touch.
Step 11: Make matcha whipped cream
Whip the heavy cream with powdered sugar and matcha powder until stiff peaks form; the texture should be airy, light green, and glossy with soft peaks that hold their shape. Taste and adjust the matcha intensity if needed—the cream should be bright but balanced with sweetness.
Step 12: Layer with strawberries and cream
Place one cooled cake layer on your serving plate or cake stand, spread an even layer of matcha whipped cream, and arrange a single layer of thinly sliced fresh strawberries so they peek through the cream. The strawberries add fresh juiciness and a vivid red contrast against the pale green filling.
Step 13: Top and finish frosting
Place the second cake layer on top, then cover the entire cake with the remaining matcha whipped cream, smoothing or creating soft peaks as you prefer. Garnish the top with halved or whole strawberries and a delicate dusting of matcha powder for a polished, seasonal look.
Step 14: Chill and serve
Chill the assembled cake in the refrigerator for at least one hour to set the frosting and allow the flavors to marry; when ready, slice to reveal the moist green crumb and strawberry-studded filling. Serve on a simple white cake stand or plates for an elegant presentation.
Notes
- Sift the matcha with flour to avoid clumps and ensure even color.
- Use room temperature eggs for better emulsion and rise.
- Chill the assembled cake at least 1 hour before slicing for cleaner cuts.
- If freezing layers, wrap tightly and thaw in the refrigerator overnight.
- Sweetness can be adjusted in the whipped cream by adding more or less powdered sugar.