Matcha Strawberry Layer Cake

$- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup whole milk - 3 large eggs - 2 tablespoons matcha powder - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 2 cups fresh strawberries, sliced - 1 cup heavy cream - 1/4 cup powdered sugar - Fresh mint leaves for garnish (optional) To create a Matcha Strawberry Layer Cake, gather all the ingredients listed above. Each item plays a key role in making this cake special. The all-purpose flour gives the cake its structure. Granulated sugar adds sweetness, while the unsalted butter brings richness. Whole milk keeps the cake moist, and eggs help bind everything together. Matcha powder is the star ingredient. It gives the cake its unique green color and earthy flavor. Baking powder helps the cake rise. Salt balances the sweetness, and vanilla extract adds depth to the taste. Fresh strawberries bring a burst of flavor and color to each bite. Heavy cream and powdered sugar make a light, fluffy frosting. Having fresh mint leaves for garnish is optional, but they add a nice touch. Ensure you have everything ready before starting. This way, you can enjoy the process of making your delicious cake! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. This helps the cakes come out easily. - In a medium bowl, combine 2 cups of all-purpose flour, 2 tablespoons of matcha powder, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. - Sift the dry mix to avoid lumps. This makes the cake light and fluffy. - In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. - Use a hand mixer for 3-4 minutes until pale and fluffy. - Add 3 large eggs, one at a time. Beat well after each addition. - Pour in 1 cup of whole milk and 1 teaspoon of vanilla extract. Mix well until everything is smooth. - Gradually add the dry ingredients to the wet mixture. - Fold gently until just combined. Be careful not to overmix. This keeps your cake soft. - Divide the batter evenly between the two prepared cake pans. - Bake for 25-30 minutes. A toothpick inserted in the center should come out clean. - Let the cakes cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely. - In a chilled bowl, whip 1 cup of heavy cream with a hand mixer until soft peaks form. - Add 1/4 cup of powdered sugar and whip until stiff peaks form. This will be your frosting. - Once the cakes are cool, place one layer on a cake plate. - Spread half of the whipped cream on top. Add half of the 2 cups of sliced strawberries. - Place the second cake layer on top. - Frost the top and sides with the remaining whipped cream. - Decorate with the remaining strawberries and optional mint leaves. Enjoy your beautiful cake! Accurate measurements are key. They help you get the right texture and taste. Use a kitchen scale for precise amounts. This means less guessing and a better cake. Mixing properly matters too. When you combine wet and dry ingredients, do it gently. Fold the mixture with a spatula. This keeps air in and helps the cake rise. Overmixing can make the cake dense and tough. Make sure your cakes are completely cool before stacking. If they are warm, they might fall apart. It’s best to let them sit for at least an hour. When spreading whipped cream, take your time. Use an offset spatula for even layers. Place half of the sliced strawberries on top of the cream. This makes every bite tasty and beautiful. Garnishing with mint leaves adds a fresh touch. Place a few leaves on top of the cake for color. It looks great and adds flavor. For a professional finish, smooth the whipped cream on the sides. Use a spatula to even out the edges. You can also add extra strawberries on top. This makes it eye-catching and delicious. Pro Tips Use Sifted Matcha: Sifting matcha powder before adding it to the batter ensures it blends smoothly and prevents clumping, resulting in a more even flavor throughout the cake. Cool Completely: Allow the cakes to cool completely before frosting to ensure the whipped cream doesn't melt, helping you achieve a beautiful, clean finish. Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. You can macerate them with a little sugar to enhance their sweetness before layering. Chill Before Serving: Refrigerating the assembled cake for at least 30 minutes helps the layers set and makes slicing easier, resulting in a cleaner presentation. {{image_2}} You can switch things up by adding other fruits. Raspberries and blueberries work great in this cake. They add fun colors and new tastes. You can also adjust the matcha levels. If you want a strong matcha flavor, use more. For a milder taste, use less matcha. This lets you make the cake just how you like it. If you need a gluten-free cake, you can use almond or coconut flour instead of regular flour. These flours make the cake soft and tasty. For those who want a vegan version, you can replace eggs and dairy. Use flax eggs and plant-based milk. This way, everyone can enjoy the cake. When it comes to serving, think about how you want to present the cake. You can make it extra special for parties. Try adding fresh mint leaves on top or drizzle some berry sauce over it. You can also serve it with more whipped cream. This makes each slice even more delightful. To keep your matcha strawberry layer cake fresh, refrigerate it. Place the cake in an airtight container. This helps prevent it from drying out. Keep the temperature at 35°F to 40°F (1°C to 4°C). If you do not have a container, cover the cake tightly with plastic wrap. This keeps it moist and tasty. If you have leftover cake, you can freeze it. Wrap each layer in plastic wrap tightly. Then, place the layers in a freezer-safe bag or container. This helps keep the cake fresh for up to three months. When you are ready to eat, take the cake out of the freezer. Let it thaw in the fridge overnight. Once thawed, you can serve it cold or warm it slightly in the oven. In the fridge, the cake stays fresh for about four to five days. Always check for signs of spoilage. Look for any mold or off smells. If the cake feels dry or hard, it is best to discard it. Enjoy your cake while it is fresh for the best taste! Matcha is a fine green tea powder. It has a rich flavor that is slightly sweet and earthy. This unique taste adds depth to the cake. Plus, matcha gives the cake a lovely green color. It pairs well with strawberries, enhancing their fresh flavor. Using matcha elevates the cake, making it special and vibrant. Yes, you can make this cake ahead of time. Bake the layers a day before serving. Let them cool completely and store them in an airtight container. You can also prepare the whipped cream in advance. Just keep it in the fridge until you're ready to assemble the cake. To cut a layered cake neatly, use a sharp knife. Warm the knife under hot water, then dry it. This helps make clean cuts. Start from the center and cut down to the edge. Wipe the knife between cuts for best results. To make whipped cream stiffer, chill your mixing bowl and beaters first. Use heavy cream and whip it until soft peaks form. Add powdered sugar slowly as you whip. You can also add a bit of cornstarch or gelatin for extra stability. You can substitute almond milk for whole milk in this recipe. The cake will be slightly lighter in texture. Almond milk has a mild nutty flavor, which pairs well with matcha. Just ensure to choose unsweetened almond milk to keep the sugar balance right. This guide walks you through creating a delicious matcha strawberry cake. We covered the ingredients, mixing methods, and baking tips. Don’t forget to experiment with flavors and dietary needs to make it your own. Proper storage ensures your cake stays fresh longer. Enjoy the process, and don’t be afraid to get creative with your presentation. Happy baking!$

Matcha Strawberry Layer Cake

A delightful layer cake featuring matcha and fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Course Dessert

Cuisine Japanese

Servings 8

Calories 350 kcal

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
0.5 cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 tablespoons matcha powder
2 teaspoons baking powder
0.5 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced
1 cup heavy cream
0.25 cup powdered sugar
1 bunch fresh mint leaves for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, matcha powder, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until pale and fluffy (about 3-4 minutes).
Add eggs, one at a time, beating well after each addition. Stir in the milk and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
Divide the batter equally between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
In a chilled bowl, whip the heavy cream with a hand mixer until soft peaks form. Add powdered sugar and finish whipping until stiff peaks form.
Once the cakes are completely cool, place one layer on a serving cake plate. Spread half of the whipped cream on top, followed by half of the sliced strawberries.
Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream. Decorate the top with the remaining strawberries and mint leaves if desired.
Refrigerate for at least 30 minutes to set before slicing and serving.

Notes

Chill the cake for at least 30 minutes before serving for best results.

Keyword cake, dessert, matcha, strawberry