If you love the fresh, vibrant flavors of green tea and strawberries combined in a delectably soft, moist cake, then this Strawberry Matcha Cake Recipe is about to become your new obsession. This cake is a stunning celebration of colors and textures – the subtle earthiness of matcha beautifully balanced with the sweet and slightly tart punch of strawberries. Perfect for springtime gatherings or a special treat anytime you want to brighten your day, this Strawberry Matcha Cake Recipe is as delightful to make as it is to devour.
Ingredients You’ll Need
This Strawberry Matcha Cake Recipe uses simple but powerful ingredients that each play a vital role. From the rich matcha powder adding that iconic green hue and earthy flavor to the strawberries that bring in natural sweetness and a touch of freshness, every component is essential for the perfect balance of taste and texture.
- Cake Flour (2 3/4 cups): Provides a tender and delicate crumb that’s ideal for soft layered cakes.
- Granulated Sugar (2 1/2 cups + 2 1/2 cups): Sweetens the cake batter and the frosting beautifully; measured separately for precision.
- Matcha Powder (3 Tbsp): Adds that vibrant green color and subtle, grassy flavor, essential to the cake’s signature taste.
- Baking Powder (2 1/2 tsp): The rising agent that ensures your cake layers are light and airy.
- Fine Salt (1 tsp + 1/2 tsp): Balances sweetness and enhances the overall flavors.
- Unsalted Butter (3 cups total): Provides richness and moisture; softened to room temperature for easy mixing.
- Egg Whites (1 cup + 8 large, room temperature): Whipped to create lift and structure for a fluffy, light crumb.
- Full-fat Sour Cream (1 1/2 cups): Adds moisture and a subtle tang, keeping the cake tender.
- Vegetable or Canola Oil (2 Tbsp): Helps maintain softness and extends freshness.
- Vanilla Extract or Vanilla Bean Paste (2 tsp): Infuses a warm, familiar aroma that complements the matcha and strawberry flavors.
- Electric Green Gel Food Coloring (optional): To intensify the matcha’s green color for that extra wow factor.
- Strawberry Jam (2 cups + 1 1/2 cups): Used in frosting and filling to infuse natural strawberry flavor throughout.
- Freshly Squeezed Lemon Juice (1 Tbsp): Brightens the strawberry jam in the frosting, balancing sweetness with a citrusy lift.
- Freeze-Dried Strawberry Powder (1/2 cup): Adds concentrated strawberry flavor and a gorgeous pink tint to the frosting.
- Red Gel Food Coloring (optional): To enhance the strawberry color in the frosting for a visually vibrant finish.
How to Make Strawberry Matcha Cake Recipe
Step 1: Prepare the Matcha Cake Batter
Start by sifting together the cake flour, matcha powder, baking powder, and salt to ensure even distribution and prevent lumps. Cream the room-temperature butter and granulated sugar until light and fluffy using a mixer. Gradually add in the egg whites, sour cream, vegetable oil, and vanilla, mixing gently to combine. Then fold in the dry ingredients carefully—don’t overmix, so your cake layers come out tender, soft, and full of that signature matcha flavor. For an extra vibrant green, add a little green gel food coloring at this stage if you like.
Step 2: Whip the Meringue
In a separate clean bowl, beat the remaining egg whites with sugar until glossy stiff peaks form. This meringue will give your cake a lift and light texture. Gently fold the meringue into the matcha batter in batches, folding delicately to keep as much air as possible. This step ensures that your cake layers are beautifully airy but sturdy enough to hold frosting and filling.
Step 3: Bake the Cake Layers
Divide the batter evenly among three 8-inch or four 7-inch prepared cake pans, smoothing the tops with a spatula. Bake in a preheated oven at 350°F (175°C) for about 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before removing from the pans, so they don’t break or crumble.
Step 4: Make the Strawberry Buttercream Frosting
Begin by melting the strawberry jam gently with the lemon juice in a saucepan, then strain out seeds for a smooth result. In a mixer bowl, beat the butter until fluffy and creamy. Gradually add the sugar and continue beating until light and airy. Incorporate the strawberry mixture, vanilla, salt, and freeze-dried strawberry powder. Add red gel food coloring if desired for a stunning pink hue. This luscious frosting will not only taste heavenly but also color-coordinate perfectly with the matcha cake layers.
Step 5: Assemble the Cake
Place the first cooled matcha cake layer on a cake board or plate. Spread a generous layer of strawberry buttercream on top, followed by a thin smear of strawberry jam for an extra fruit burst. Repeat with remaining layers, then cover the entire cake in the remaining frosting, smoothing with a large offset spatula. Chill briefly to set the frosting before decorating.
How to Serve Strawberry Matcha Cake Recipe
Garnishes
For the finishing touch on your Strawberry Matcha Cake Recipe, consider fresh strawberry slices arranged elegantly on top, a dusting of matcha powder for visual contrast, or even tiny edible flowers for a whimsical look. These garnishes not only elevate your cake’s appearance but also add fresh flavors and textures that delight the senses.
Side Dishes
Serve this cake alongside a cup of mild green tea or jasmine tea to complement the matcha flavor without overwhelming it. Light, fresh fruit salads or a dollop of whipped cream can also balance the cake’s richness, making your dessert spread vibrant and enjoyable.
Creative Ways to Present
Slice the cake into delicate squares and arrange them on a rustic wooden board or serve individual slices with a drizzle of warmed strawberry sauce. For a celebration, layer mini versions of the cake in small glass jars or parfait cups paired with whipped cream and fresh berries—the possibilities are endless, and each presentation feels personal and special.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cake covered tightly in the refrigerator for up to three days. Keeping it chilled helps maintain the strawberry buttercream’s fresh flavor and the firm texture of the matcha cake layers, ensuring every bite is as good as the first.
Freezing
To store longer, freeze the cake wrapped securely in plastic wrap and then in aluminum foil for up to one month. For best results, freeze the layers separately before assembly to maintain texture, then thaw completely overnight in the fridge before frosting and serving.
Reheating
Since this is a frosted cake, reheating isn’t recommended, but letting slices come to room temperature before serving is ideal. This allows the flavors to fully blossom and the texture to soften slightly for that perfect mouthfeel.
FAQs
Can I use regular green tea powder instead of matcha?
Regular green tea powder lacks the fine texture and vibrant color of matcha, so the flavor and appearance won’t be the same. For the best authentic taste and color, I recommend using culinary-grade matcha powder.
Is it possible to make this recipe gluten-free?
Yes, you can use a gluten-free cake flour blend as a substitute, but be sure it’s a blend designed for baking to maintain the cake’s tenderness. The texture might vary slightly, but it will still taste delicious.
Can I substitute fresh strawberries for freeze-dried strawberry powder?
The freeze-dried strawberry powder gives concentrated flavor and helps color the frosting without adding moisture. Fresh strawberries can be blended into the frosting but will change texture and require adjustments to the recipe.
How do I prevent my matcha cake from being bitter?
Using the right amount of quality matcha is key—too much can be overpowering. Also, balancing the earthy matcha with the sweetness of sugar and the tang from sour cream ensures a harmonious flavor without bitterness.
What’s the best way to achieve fluffy egg whites?
Make sure your mixing bowl and beaters are clean and free of grease, and the egg whites are at room temperature. Adding sugar gradually as you beat helps stabilize the meringue to stiff peaks perfect for folding into the batter.
Final Thoughts
This Strawberry Matcha Cake Recipe is truly a special baking adventure that rewards you with stunning color, unique flavor, and luscious textures. Whether you’re treating yourself or delighting friends, it’s a show-stopping dessert that brings joy with every bite. Don’t hesitate to try it — your taste buds will thank you for the fresh, green tea and strawberry magic!
Print
Strawberry Matcha Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A luscious and vibrant Strawberry Matcha Cake combining the earthy flavors of matcha green tea with sweet strawberry layers. This cake features moist matcha-infused layers paired with a rich strawberry buttercream, decorated with freeze-dried strawberry powder for a beautiful finish. Perfect for celebrations or as a unique dessert to impress guests.
Ingredients
Matcha Cake Layers
- 2 3/4 cups cake flour (330g)
- 2 1/2 cups granulated sugar (500g)
- 3 Tbsp matcha powder (18g)
- 2 1/2 tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 1 cup carton egg whites or 7 large egg whites, room temperature (240g)
- 1 1/2 cups full-fat sour cream, room temperature (370g)
- 2 Tbsp vegetable or canola oil (28g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- Electric green gel food coloring (optional)
Strawberry Buttercream
- 8 large egg whites, room temperature (240g)
- 2 1/2 cups granulated sugar (500g)
- 2 cups (4 sticks) unsalted butter, room temperature (454g)
- 1/2 cup strawberry jam (150g)
- 1 Tbsp freshly squeezed lemon juice (about 1/2 small lemon) (15g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/2 tsp fine salt (3g)
- 1/2 cup freeze-dried strawberry powder (55g)
- Red gel food coloring (optional)
Assembly
- 1 1/2 cups strawberry jam (450g)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, sift together the cake flour, matcha powder, baking powder, and fine salt. In a separate bowl, cream the unsalted butter and sugar until light and fluffy. Gradually add the egg whites while mixing. Then alternate adding the dry ingredients and sour cream mixture (including vegetable oil and vanilla extract) until just combined. Add electric green gel food coloring if desired to intensify the green color.
- Bake the Cakes: Divide the batter evenly into three 8-inch cake pans or four 7-inch cake pans that have been greased and lined with parchment paper. Smooth the tops with a spatula. Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Strawberry Buttercream: In a heat-proof bowl, combine egg whites and granulated sugar. Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) or is warm to touch. Transfer the mixture to a stand mixer and whip at high speed until stiff peaks form and the mixture has cooled to room temperature, creating a Swiss meringue. Add the softened butter gradually, beating continuously until smooth and creamy. Mix in strawberry jam, lemon juice, vanilla extract, fine salt, and freeze-dried strawberry powder. Add red gel food coloring if desired to achieve a vibrant pink color.
- Assemble the Cake: Using a serrated knife, level each cake layer if necessary. Place the first cake layer on a 10-inch greaseproof cake board on a spinning cake stand. Spread a thin layer of strawberry jam followed by a thick layer of strawberry buttercream over it. Repeat with remaining layers. Cover the entire cake with the remaining buttercream using a large offset spatula for a smooth finish.
- Decorate and Chill: Sprinkle the top and sides with additional freeze-dried strawberry powder for a striking decorative effect. Use a piping bag for additional buttercream decorations if desired. Chill the cake for at least one hour before serving to allow the flavors to meld and the buttercream to set properly.
Notes
- Ensure all ingredients, especially butter and egg whites, are at room temperature for optimal mixing and texture.
- You can substitute cake pans according to availability but adjust baking time accordingly.
- The strawberry buttercream uses a Swiss meringue base that requires gentle heating; take care not to cook the eggs directly.
- Freeze-dried strawberry powder adds natural flavor and color without extra moisture; do not substitute with fresh strawberries.
- Coloring is optional; feel free to adjust intensity based on your preference.
- This cake is best enjoyed within 2-3 days when stored properly in the refrigerator and covered to prevent drying.
