Easy Matcha Strawberry Cake – A Sweet and Healthy Delight!

This easy Matcha Strawberry Cake is a super delicious blend of traditional flavors and modern simplicity. It unites the delicate, earthy taste of matcha with the natural sweetness of fresh strawberries, creating a dessert that’s not only visually stunning but also delightfully refreshing.

One great thing is that with this recipe, even novice bakers can achieve a cake that looks and tastes like it came from a high-end patisserie. The combination of matcha’s vibrant green hue with the bright red of strawberries creates a stunning contrast, making this cake a showstopper at any gathering!

Whether you’re looking to impress your guests or simply indulge in something delicious, this cake offers a unique and satisfying experience that’s sure to become a favorite in your baking repertoire!

Why You Will Love This Recipe

• Easy to Make: The recipe uses simple, easy-to-find ingredients and straightforward steps, making it accessible for bakers of all skill levels.
• Visually Stunning: The vibrant green matcha and bright red strawberries create a beautiful contrast, making this cake as pleasing to the eye as it is to the palate.
• Healthy Dessert: Matcha is known for its antioxidant properties, adding a healthful boost to this delicious dessert.
• Perfect for Any Occasion: Whether for a casual get-together or a special celebration, this cake’s elegance and flavor make it a versatile choice for any event.

How to Make Matcha Strawberry Cake

Ingredients

For the Matcha Cake:

• 6 large eggs (yolks and whites separated)
• 2 teaspoons lemon juice
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) milk (dairy or non-dairy)
• 3 tablespoons sunflower oil (or other flavorless oil)
• 1 teaspoon vanilla extract
• 1 cup (120g) cake flour
• 2 tablespoons matcha powder (culinary grade)

For the Matcha Whipped Cream:

• 1 1/2 cups whipping cream
• 4 tablespoons powdered sugar
• 1 tablespoon matcha powder, culinary grade
• 1 teaspoon vanilla extract

For Assembly:

• Fresh strawberries, mashed (amount as desired)
• Additional strawberries for decoration (optional)

Instructions for Making the Matcha Strawberry Cake

Step 1: Prepare the Cake Pans and Preheat the Oven

• Preheat your oven to 375°F (190°C).
• While the oven is heating, take four 6-inch cake pans (or three cake pans, if you want fewer layers) and line each with a round of parchment paper. This step ensures that the cakes will release easily from the pans after baking. Additionally, lightly grease the sides of the pans with a bit of oil or non-stick spray to prevent sticking.
• Set the prepared pans aside.

Step 2: Make the Egg White Meringue

• In a large mixing bowl, separate the egg whites from the yolks, placing the whites into the bowl.
• Using a hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they become foamy, which should take about 1-2 minutes. Once foamy, add the lemon juice, which will help stabilize the meringue.
• Continue beating until the mixture turns into frothy soft peaks. Gradually add the granulated sugar, one spoonful at a time, allowing each addition to fully dissolve before adding the next. Increase the mixer speed to high and beat until stiff peaks form.
• The meringue should be glossy and hold its shape when you lift the beaters. Set the meringue aside.

Step 3: Prepare the Matcha Cake Batter

• In a separate large bowl, combine the egg yolks, milk, sunflower oil, and vanilla extract. Whisk these ingredients together until smooth and well combined.
• Next, sift the cake flour and matcha powder together into the egg yolk mixture. Sifting ensures that the flour and matcha are evenly distributed and that there are no lumps in the batter.
• Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can result in a dense cake.
• Now, it’s time to incorporate the meringue into the batter. Add the meringue to the egg yolk mixture in three parts. With each addition, use a gentle folding motion, lifting the batter from the bottom and folding it over the meringue. This technique helps maintain the airiness of the meringue, resulting in a light and fluffy cake.
• Continue folding until no white streaks of meringue remain, and the batter is smooth and airy.

Step 4: Bake the Matcha Cakes

• Divide the cake batter evenly among the four prepared cake pans. Smooth the tops with a spatula to ensure even baking.
• Place the pans in the preheated oven on the middle rack and bake for 15-20 minutes, or until a toothpick inserted into the center of each cake comes out clean. The cakes should be lightly golden and spring back when gently pressed.
• Once baked, remove the cakes from the oven and allow them to cool in the pans for about 15 minutes. This cooling period helps the cakes firm up slightly, making them easier to handle.
• After 15 minutes, run a knife around the edges of each pan to loosen the cakes, then carefully invert the pans to release the cakes onto a cooling rack. Peel off the parchment paper and let the cakes cool completely before proceeding to the next step.

Step 5: Make the Matcha Whipped Cream

While the cakes are cooling, prepare the matcha whipped cream.

• In a large mixing bowl, combine the whipping cream, powdered sugar, matcha powder, and vanilla extract. Using a hand mixer or stand mixer, beat the mixture on medium-high speed until medium-firm peaks form.

The whipped cream should hold its shape but still be soft enough to spread easily. Be careful not to overwhip, as this can cause the cream to become grainy.

Step 6: Assemble the Cake

• To assemble the cake, place one of the cooled cake layers on a cake turntable or serving plate. Use an offset spatula to spread an even layer of matcha whipped cream over the top of the cake. The layer should be thick enough to provide a good base for the strawberries but not so thick that it overpowers the cake.
• Next, sprinkle a layer of mashed strawberries over the whipped cream, gently pressing them into the cream. Place the second cake layer on top of the strawberries and repeat the process, spreading another layer of matcha whipped cream and adding more mashed strawberries.
• Repeat for the third layer.
• For the final layer, place the fourth cake layer on top and spread a thin layer of matcha whipped cream over the entire cake to create a crumb coat. This helps to seal in any loose crumbs and provides a smooth base for the final layer of whipped cream.

Chill the cake in the refrigerator for about 20 minutes to set the crumb coat.

Step 7: Decorate and Serve

After chilling, apply the final layer of matcha whipped cream to the cake, smoothing it out for a clean finish. If desired, decorate the top with additional strawberries, either whole or sliced, for a beautiful presentation.

Your Matcha Strawberry Cake is now ready to serve!

Slice and enjoy this light, flavorful, and visually stunning dessert. Store any leftovers in the refrigerator, where the cake will keep for up to 2-3 days.

Additional Tips

Here are some additional tips to help you perfect your Easy Matcha Strawberry Cake:

• Room Temperature Ingredients: Ensure that your eggs, milk, and cream are at room temperature before starting. This helps the ingredients blend more smoothly, resulting in a better texture for both the cake and whipped cream.
• Sift the Matcha Powder: Sifting the matcha powder with the flour prevents clumping, ensuring an even distribution of matcha throughout the cake. This step is crucial for achieving a smooth, vibrant green color and consistent flavor.
• Check for Doneness: Ovens can vary, so start checking your cakes for doneness at the 15-minute mark. A toothpick inserted into the center should come out clean or with a few crumbs, but not wet batter.
• Cool Completely: Ensure the cakes are completely cool before assembling. Warm cakes can cause the whipped cream to melt, making the layers unstable.
• Chill Your Equipment: For the best whipped cream, chill your mixing bowl and beaters in the refrigerator for about 15 minutes before whipping the cream. Cold equipment helps the cream whip faster and hold its shape longer.
• Use Fresh, Firm Strawberries: Select strawberries that are ripe but firm. Softer strawberries can release excess juice, which might make the cake layers soggy.
• Store Properly: If you need to store the cake, keep it in an airtight container in the fridge. This helps maintain its freshness and keeps the whipped cream from drying out.