Baking this Matcha Strawberry Cake Recipe was an adventure that brought together two flavors I adore—matcha and strawberries—into something truly special.
As I mixed the vibrant green matcha with the sweet strawberry jam and fresh filling, I could already imagine how the flavors would complement each other.
The process was so satisfying, from the soft, fragrant cake batter to the creamy strawberry frosting that made everything come together beautifully.
I loved how the earthy taste of matcha balanced the sweetness of the strawberries, creating a rich and unique dessert.
Watching it bake and then frosting the layers felt like a moment of pure joy. This Matcha Strawberry Cake Recipe wasn’t just about the taste; it was about creating something both delicious and visually stunning, a perfect blend of flavors and colors!
What Does Matcha Strawberry Cake Taste Like?
Matcha Strawberry Cake Recipe offers a unique and delightful flavor combination. The earthy, slightly bitter taste of high-quality matcha provides a rich and vibrant contrast to the sweet, fruity notes of the strawberry frosting and filling.
The cake itself is moist and tender, with the subtle matcha flavor complementing the sweetness of the strawberry jam.
The frosting is creamy and tangy, adding a smooth texture that balances the matcha’s boldness. Together, the flavors create a harmonious blend that is both refreshing and indulgent, making each bite a perfect balance of sweetness and depth.
How To Prepare Matcha Strawberry Cake Recipe?
Recipe Details:
Preparation Time: 30 minutes
Cooking Time: 30-35 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Japanese-inspired fusion (with strawberry twist)
Calories: Approximately 350-450 kcal per slice (based on 10 slices)
Yield: 8-10 servings
Kitchen Utensils
- 2 round cake pans (8-inch)
- Mixing bowls
- Whisk and spatula
- Electric mixer (or stand mixer)
- Measuring cups and spoons
- Sifter
- Parchment paper
- Knife (for chopping strawberries)
Ingredients
For the Cake
- 1 ½ cups cake flour
- 1 tbsp matcha powder (high-quality, preferably ceremonial grade)
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups full-fat sour cream, room temperature (370g)
- 2 tbsp vegetable oil (28g)
- ½ cup whole milk
For the Frosting:
- 2 cups (4 sticks) unsalted butter, room temperature (454g)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup strawberry jam (150g)
- 1 tbsp freshly squeezed lemon juice (about 1/2 small lemon)
- ½ tsp fine salt (3g)
- ½ cup freeze-dried strawberry powder (55g)
- 1 tbsp matcha powder (optional, for color)
For the Strawberry Filling:
- 1 cup fresh strawberries, chopped
- 2 tbsp sugar
- 1 tsp lemon juice
How to Make Matcha Strawberry Cake Recipe
1. For the Cake
1. Prepare the Oven and Cake Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper.
2. Mix Dry Ingredients: In a bowl, sift together the cake flour, matcha powder, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until combined.
5. Incorporate Wet and Dry Ingredients: Add the dry ingredients alternately with the sour cream, vegetable oil, and whole milk. Begin and end with the dry ingredients. Mix until smooth, but don’t overbeat.
6. Bake: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
2. For the Strawberry Filling:
In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Heat over medium-low heat, stirring occasionally, until the strawberries break down and become syrupy, about 10 minutes. Let cool.
3. For the Frosting:
In a large bowl, beat the softened butter with powdered sugar until smooth and fluffy. Add the vanilla extract, strawberry jam, lemon juice, salt, and freeze-dried strawberry powder. Continue mixing until fully incorporated.
If desired, add 1 tablespoon of matcha powder to the frosting to enhance the color.
4. Assembly:
Place one cake layer on a serving platter. Spread a layer of strawberry filling over the cake, followed by a layer of frosting.
Top with the second cake layer and frost the entire cake with the strawberry frosting. Decorate with additional fresh strawberries or matcha powder if desired.
Special Note
Matcha Quality: For the best flavor and color, use high-quality ceremonial-grade matcha powder. This will ensure a vibrant green color and a smooth, rich taste.
Sour Cream Substitute: If you don’t have sour cream, you can substitute it with full-fat Greek yogurt for a similar tangy texture.
Frosting Adjustments: The strawberry frosting can be adjusted for sweetness by adding more powdered sugar or jam to suit your taste.
Tips And Variations
Tips:
- Make sure the cake layers are completely cooled before frosting to avoid melting the frosting.
- If you don’t have fresh strawberries, you can substitute them with frozen berries or a strawberry jam.
- Use room-temperature ingredients for a smoother batter and better texture in the cake.
Variations:
- Vegan Version: Swap the butter for vegan butter, eggs for flaxseed eggs, and use plant-based milk and yogurt to make this cake vegan-friendly.
- Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
- Chocolate Layer: For a chocolate matcha cake, add 2 tablespoons of cocoa powder to the dry ingredients.
How To Store Leftovers
To store leftovers of the Matcha Strawberry Cake Recipe, place the cake in an airtight container and refrigerate it. This will help preserve its moisture and keep the frosting fresh.
If you have multiple layers, it’s best to wrap the cake tightly with plastic wrap before storing. The cake can be kept in the refrigerator for up to 3 days.
For longer storage, you can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag.
Conclusion
The Matcha Strawberry Cake Recipe turned out to be a delightful success, combining the best of both worlds—earthy matcha and sweet strawberries.
The entire process, from baking the soft, fluffy cake to preparing the creamy, tangy frosting, was both enjoyable and rewarding.
The balance of flavors and the vibrant colors made it not only a treat for the taste buds but also a visual masterpiece.
I’m thrilled with how it came together and excited to share it with others. This Matcha Strawberry Cake Recipe is a beautiful and delicious reminder of how simple ingredients can create something extraordinary!
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Matcha Strawberry Cake Recipe
Equipment
- 2 round cake pans (8-inch)
- Mixing bowls
- Whisk and spatula
- Electric mixer or stand mixer
- Measuring cups and spoons
- Sifter
- Parchment paper
- Knife (for chopping strawberries)
Ingredients
For the Cake
- 1 ½ cups cake flour
- 1 tbsp matcha powder high-quality, preferably ceremonial grade
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups full-fat sour cream room temperature (370g)
- 2 tbsp vegetable oil 28g
- ½ cup whole milk
For the Frosting:
- 2 cups 4 sticks unsalted butter, room temperature (454g)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup strawberry jam 150g
- 1 tbsp freshly squeezed lemon juice about 1/2 small lemon
- ½ tsp fine salt 3g
- ½ cup freeze-dried strawberry powder 55g
- 1 tbsp matcha powder optional, for color
For the Strawberry Filling:
- 1 cup fresh strawberries chopped
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
For the Cake
- Prepare the Oven and Cake Pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper.
- Mix Dry Ingredients: In a bowl, sift together the cake flour, matcha powder, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until combined.
- Incorporate Wet and Dry Ingredients: Add the dry ingredients alternately with the sour cream, vegetable oil, and whole milk. Begin and end with the dry ingredients. Mix until smooth, but don’t overbeat.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the Strawberry Filling:
- In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Heat over medium-low heat, stirring occasionally, until the strawberries break down and become syrupy, about 10 minutes. Let cool.
For the Frosting:
- In a large bowl, beat the softened butter with powdered sugar until smooth and fluffy. Add the vanilla extract, strawberry jam, lemon juice, salt, and freeze-dried strawberry powder. Continue mixing until fully incorporated.
- If desired, add 1 tablespoon of matcha powder to the frosting to enhance the color.
Assembly:
- Place one cake layer on a serving platter. Spread a layer of strawberry filling over the cake, followed by a layer of frosting.
- Top with the second cake layer and frost the entire cake with the strawberry frosting. Decorate with additional fresh strawberries or matcha powder if desired.