Matcha Strawberry Cake Recipe
This Matcha Strawberry Cake combines the rich, earthy flavor of matcha with the sweet, juicy freshness of strawberries. A perfect blend of textures and tastes, the cake features a soft matcha sponge, layered with creamy filling and fresh strawberry slices. Ideal for any occasion, it's both delicious and visually appealing.
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.
Notes
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.