Spring is in the air, and I can’t help but feel a flutter of excitement as I whip up this vibrant Easy Strawberry Matcha Cake! Combining the quiet, earthy notes of matcha with the bright, juicy sweetness of strawberries creates not just a visually stunning dessert but also a delightful experience for the palate. This cake is not only a feast for the eyes, but it also offers the nourishing benefits of matcha’s antioxidants. Perfect for celebrating the season, you’ll find that its light and airy texture is a crowd-pleaser at any get-together. Whether it’s for a birthday, brunch, or simply to brighten your day, this cake brings a touch of elegance into the kitchen. Ready to impress your family and friends? Let’s dive into the irresistible world of matcha and strawberries—your taste buds are in for a treat! Why is Strawberry Matcha Cake Special? Unique Flavor Fusion: The blend of earthy matcha and fresh strawberries delivers an unforgettable taste experience. Visually Stunning: With its vibrant colors, this cake is an eye-catching centerpiece for any occasion. Nourishing Goodness: Packed with antioxidants from matcha, indulging in this dessert can feel a bit guilt-free! Easy to Make: Don’t worry: even novice bakers will find this straightforward recipe approachable and rewarding. Versatile Delight: Pair it with a refreshing iced green tea or try different fruit jams to keep things exciting, just like our Sugar Cookie Cake variations! Strawberry Matcha Cake Ingredients Here’s everything you’ll need to whip up an enchanting Strawberry Matcha Cake that will wow your guests and add that delicious touch to your spring celebrations! For the Cake Cake Flour – Provides structure and a tender crumb; substitute with gluten-free flour if needed. Granulated Sugar – Adds sweetness and moisture; can use coconut sugar for lighter sweetness. Matcha Powder – Adds color and earthy flavor; ensure to use culinary-grade matcha for baking. Baking Powder – Leavening agent to help the cake rise; baking soda can be a substitution, but adjust quantities. Fine Salt – Enhances the cake’s flavors; use a pinch of kosher salt if needed. Unsalted Butter – Adds richness and moisture; substitute with coconut oil for a dairy-free version. Egg Whites – Create a light, fluffy texture; whole eggs can be substituted for a richer cake. Sour Cream – Keeps the cake moist and tender; Greek yogurt can be a healthier alternative. Vegetable Oil – Adds moisture and richness; olive oil can be a healthier alternative. Vanilla Extract – Provides aromatic flavor; can swap with almond extract for a different flavor profile. Electric Green Gel Food Coloring – Enhances the matcha’s color visually; omit for a natural look. For the Strawberry Buttercream Egg Whites (for buttercream) – Essential for a stable meringue-based buttercream; if vegan, consider aquafaba. Strawberry Jam – Sweetens and adds fruity flavor; use homemade for a gourmet touch. Fresh Lemon Juice – Brightens flavor; lime juice can be a substitute. Freeze-dried Strawberry Powder – Intensifies strawberry flavor in frosting; consider using fresh strawberries instead. Now that you have your Strawberry Matcha Cake ingredients ready to go, let’s bake something incredible together! Step‑by‑Step Instructions for Strawberry Matcha Cake Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them with butter and lining the bottom with parchment paper. This step ensures your Easy Strawberry Matcha Cake will release easily after baking. Be sure to set them aside while you prep the batter to keep things moving smoothly. Step 2: Sift the Dry Ingredients In a large mixing bowl, sift together the cake flour, granulated sugar, matcha powder, baking powder, and fine salt. Sifting helps combine the dry ingredients evenly and eliminates any lumps, ensuring a light crumb in your cake. Take a moment to appreciate the vibrant green color of the matcha; it’s a wonderful visual cue of the delicious flavors to come. Step 3: Mix in the Butter Add the softened unsalted butter to the dry mixture and blend using an electric mixer on low speed until the mixture becomes crumbly, resembling wet sand. This step adds richness to your Easy Strawberry Matcha Cake, creating a tender texture. Gradually increase the speed and mix until combined, ensuring all dry ingredients are incorporated smoothly. Step 4: Combine Wet Ingredients Next, mix in the egg whites, sour cream, vegetable oil, and vanilla extract. Beat the mixture on medium speed until it becomes a smooth batter, taking about 2–3 minutes. Look for a glossy consistency without any lumps; this mixture forms the base of a moist and flavorful cake, enhancing the overall taste profile of your Strawberry Matcha Cake. Step 5: Bake the Cake Divide the batter evenly between the prepared cake pans, using a spatula to smooth the tops. Place them in the preheated oven and bake for 35-40 minutes. You’ll know they’re done when the edges pull away slightly from the sides of the pans and a toothpick inserted into the center comes out clean. The cake should be lightly golden brown. Step 6: Cool the Cakes Once baked, carefully remove the cake pans from the oven. Let them cool for 10 minutes in the pans, then gently turn them out onto a wire rack to cool completely. This cooling process is essential; if you frost while the cakes are warm, the icing can melt and lose its shape, defeating the purpose of a beautifully layered Strawberry Matcha Cake. Step 7: Prepare the Strawberry Buttercream To make the strawberry buttercream, combine the egg whites and granulated sugar in a heatproof bowl. Set this bowl over a pot of simmering water, whisking constantly until the sugar is dissolved and the mixture is warm to the touch, about 3-5 minutes. Transferring the mixture to a stand mixer, whip until stiff peaks form, ensuring a light and fluffy texture for your frosting. Step 8: Incorporate Strawberry Flavor Gradually add the softened butter, mixing on medium speed until fully incorporated and smooth. Next, blend in the strawberry jam, fresh lemon juice, vanilla extract, salt, and freeze-dried strawberry powder. This will intensify the strawberry flavor of your buttercream, resulting in a delightful frosting that beautifully complements your Easy Strawberry Matcha Cake. Step 9: Assemble and Frost the Cake Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of strawberry buttercream on top, then layer with strawberry jam for extra flavor. Carefully place the second cake layer on top and frost the entire cake with the remaining buttercream, creating a lovely finish. Use the buttercream to create decorative swirls or other designs as desired. Step 10: Serve and Celebrate After assembling your stunning Strawberry Matcha Cake, it’s ready to serve! Consider pairing it with iced green tea or a refreshing berry-infused beverage for a delightful experience. This elegant dessert brings joy to any spring celebration, making it perfect for sharing with loved ones and enjoying every delicious bite together. Storage Tips for Strawberry Matcha Cake Fridge: Store leftover Strawberry Matcha Cake in an airtight container in the fridge for up to three days to maintain its freshness and flavor. Freezer: For longer storage, wrap cake layers individually in plastic wrap and aluminum foil, freezing for up to one month. Thaw in the refrigerator before serving. Reheating: If desired, reheat individual slices in the microwave for about 10-15 seconds on low power to enjoy a warm slice. Frosting Storage: If you have leftover buttercream, store it in the fridge in an airtight container for up to one week. Rewhip before using to restore its texture. Expert Tips for Strawberry Matcha Cake Quality Matters: Use high-quality culinary-grade matcha for the best flavor and color in your Strawberry Matcha Cake. A taste test can ensure it meets your preference. Avoid Overmixing: When combining wet and dry ingredients, mix just until combined to maintain a light and fluffy texture. Overmixing can lead to a dense cake. Level Your Layers: If your cake domes while baking, use a serrated knife to level it once cooled for a professional appearance and easier stacking. Cool Properly: Always allow your cakes to cool completely on a wire rack before frosting. Frosting a warm cake can cause it to melt and slide off. Stability for Frosting: Keep your buttercream cool while working to maintain its consistency. If it’s too soft, add a little powdered sugar to thicken it. Creative Variations: Don’t hesitate to swap strawberry jam for other fruit preserves or add fresh fruits and edible flowers for a delightful twist on your Strawberry Matcha Cake. Make Ahead Options This Easy Strawberry Matcha Cake is perfect for busy home cooks looking to save time during busy weeknights or special events! You can prepare the cake layers up to 3 days in advance; simply bake the cakes, allow them to cool completely, wrap them tightly in plastic wrap, and refrigerate. The strawberry buttercream can also be made 24 hours ahead and stored in the refrigerator—just allow it to come to room temperature before frosting. When you’re ready to serve, layer the cakes with the stored buttercream and strawberry jam for a delightful finish. This preparation ensures your Strawberry Matcha Cake is just as delicious while giving you the gift of time! Strawberry Matcha Cake Variations Embrace your creativity and customize this delightful cake to suit your taste buds or dietary needs! Gluten-Free: Use gluten-free flour blend to make this cake accessible for those with gluten sensitivities. Enjoy a deliciously light and fluffy loaf that doesn’t compromise on flavor! Dairy-Free: Replace unsalted butter with coconut oil and sour cream with almond or coconut yogurt. You’ll still achieve that moist texture while keeping it vegan-friendly. Refined Sugar-Free: Sweeten your cake naturally by substituting granulated sugar with maple syrup or mashed bananas. This will add a hint of caramel flavor while being a healthier option! Fruity Twist: Swap the strawberry jam for raspberry or blueberry preserves for a refreshing twist. Each fruit provides its own unique burst of flavor that pairs wonderfully with matcha! Layered Flavor: Add a touch of spices like cardamom or chai powder in the dry mixture for an aromatic hint that perfectly complements the earthy matcha. Extra Moisture: Mix in freshly grated zucchini for added moisture and nutrition. You’ll love the subtle flavor, making your cake even softer! Crumb Topping: For a delightful crunch, sprinkle a mixture of nuts and oats over the batter before baking. It adds texture and an incredibly comforting bite. Chic Decoration: Consider dusting the cake with matcha powder or decorating it with edible flowers for a stunning presentation. It looks beautiful and transforms your dessert into a work of culinary art! With these variations, you can explore new flavors while enjoying the magic of the Strawberry Matcha Cake. And if you’re up for a different cake experience, don’t forget to check out our Chocolate Eclair Cake or our Mini Pineapple Cheesecakes for more creative inspiration! What to Serve with Easy Strawberry Matcha Cake? Spring brings vibrant flavors and the perfect opportunity to create a delightful table spread that complements the refreshing essence of this stunning cake. Iced Green Tea: This classic beverage enhances the earthy notes of matcha, offering a refreshing sip that balances the cake’s sweetness. Berry-Infused Milkshake: A creamy milkshake bursting with berries adds a luscious texture, providing a delightful contrast to the fluffy cake. Fresh Fruit Salad: A colorful mix of seasonal fruits, such as strawberries and kiwis, not only tastes amazing but also highlights the cake’s fruity elements. Citrus Sorbet: This light, icy treat cleanses the palate while the acidity cuts through the richness of the buttercream, refreshing and uplifting. Almond Biscotti: The nutty crunch of biscotti adds a wonderful texture and flavor contrast, perfect for those who enjoy a bit of crunch with their cake. Chocolate-Covered Strawberries: Elegant and indulgent, these sweet bites echo the strawberry theme and are sure to impress your guests when served alongside the cake. Sparkling Water with Mint: For a refreshing beverage option, sparkling water infused with mint keeps things light and vibrant, enhancing the cake’s freshness. Strawberry Matcha Cake Recipe FAQs What kind of matcha should I use for this recipe? For the best results, use high-quality culinary-grade matcha powder. It should have a vibrant green color and a fresh, earthy aroma. Avoid using ceremonial-grade matcha, as it’s intended for drinking rather than baking. How should I store leftovers of the Strawberry Matcha Cake? Store any leftover Strawberry Matcha Cake in an airtight container in the fridge for up to three days. This will help maintain its freshness and flavor. If you’d like to keep it longer, place the layers individually wrapped in plastic wrap and foil, then freeze for up to a month. Can I freeze the Strawberry Matcha Cake? Absolutely! To freeze your cake, first, let it cool completely. Then, wrap each layer tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw the layers in the refrigerator overnight before frosting or serving. What if my cake domes while baking? If your cake domes during baking, don’t worry! Simply allow it to cool for 10 minutes, then use a serrated knife to gently level the top. This not only gives a neat appearance but also makes stacking layers easier for a beautiful presentation. Are there any dietary considerations for this recipe? Yes, this recipe can be easily adapted for various dietary needs. For a dairy-free option, substitute unsalted butter with coconut oil and sour cream with Greek yogurt. If you need a vegan version, use aquafaba instead of egg whites in both the cake and the buttercream. Can I use different fruits instead of strawberries? Yes! While the recipe focuses on strawberries, feel free to experiment with other fruits like raspberries or blueberries. Simply swap out the strawberry jam for your fruit of choice to create a delightful twist on the Strawberry Matcha Cake! Delightful Strawberry Matcha Cake for a Fresh Fusion Treat This Strawberry Matcha Cake combines earthy matcha and sweet strawberries for a visually stunning dessert perfect for spring celebrations. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 40 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 8 slicesCourse: DessertCuisine: FusionCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups Cake Flour substitute with gluten-free flour if needed1.5 cups Granulated Sugar can use coconut sugar for lighter sweetness1 tablespoon Matcha Powder use culinary-grade for baking1.5 teaspoons Baking Powder baking soda can be a substitution0.5 teaspoon Fine Salt use a pinch of kosher salt if needed0.5 cups Unsalted Butter substitute with coconut oil for a dairy-free version3 large Egg Whites whole eggs can be substituted for a richer cake1 cups Sour Cream Greek yogurt can be a healthier alternative0.5 cups Vegetable Oil olive oil can be a healthier alternative1 teaspoon Vanilla Extract can swap with almond extract for different flavor1 teaspoon Electric Green Gel Food Coloring omit for a natural lookFor the Strawberry Buttercream3 large Egg Whites consider aquafaba if vegan1 cup Strawberry Jam use homemade for a gourmet touch2 tablespoons Fresh Lemon Juice lime juice can be a substitute0.5 cups Freeze-dried Strawberry Powder consider using fresh strawberries instead Equipment Mixing bowlelectric mixerMeasuring CupsMeasuring SpoonsSpatulaOvenWire RackParchment Paper Method DirectionsPreheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing with butter and lining with parchment paper.Sift together the cake flour, granulated sugar, matcha powder, baking powder, and fine salt in a large mixing bowl.Add the softened unsalted butter to the dry mixture and blend using an electric mixer on low speed until crumbly.Mix in the egg whites, sour cream, vegetable oil, and vanilla extract, beating until mixture is smooth.Divide the batter between the prepared cake pans and bake for 35-40 minutes, until edges pull away from the sides.Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.For the strawberry buttercream, combine egg whites and sugar in a heatproof bowl over simmering water, whisking until warm.Whip the egg white mixture in a stand mixer until stiff peaks form, then gradually add softened butter.Blend in the strawberry jam, fresh lemon juice, and freeze-dried strawberry powder until smooth.Layer the buttercream between the cooled cakes, frosting the top and sides before serving. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg NotesStore leftovers in an airtight container in the fridge for up to three days. For longer storage, wrap and freeze cake layers individually for up to one month. Tried this recipe?Let us know how it was!
