When the vibrant colors of summer began to fade, I felt inspired to create a dessert that not only brightened my table but also delighted my taste buds. Enter the Strawberry Matcha Cake with Matcha Whipped Cream—a delightful twist that incorporates the earthy richness of matcha and the sweet juiciness of strawberries. This cake is more than just a dessert; it’s a charming centerpiece for any gathering, a way to elevate a simple afternoon tea into something truly memorable.
I first had the idea for this recipe on a day when I was simply looking for a way to use up some fresh strawberries. The harmonious blend of flavors turned out to be a happy accident, captivating my family and friends alike. This layered beauty feels indulgent, yet it’s surprisingly easy to whip up, making it perfect for novice bakers and seasoned chefs alike. With its fluffy cake and luscious matcha frosting, this cake not only tastes fantastic but also makes an impressive statement. So, roll up your sleeves, and let’s bake something extraordinary!
Why is Strawberry Matcha Cake with Matcha Whipped Cream special?
Uniquely Delicious: The combination of rich, earthy matcha and sweet, fruity strawberries creates a flavor profile that’s simply unforgettable.
Easy to Make: With straightforward steps, even beginner bakers can master this delightful cake.
Visually Stunning: Its vibrant layers make it a showstopper for any occasion, making it perfect for gatherings or celebrations.
Light and Fluffy: The cake’s texture is incredibly light, thanks to whipped egg whites, offering a perfect complement to the creamy frosting.
Versatile Pairings: Serve it at a garden party or with afternoon tea alongside your favorite beverages. Elevate your dessert game with this recipe that’s sure to impress.
Strawberry Matcha Cake Ingredients
• Here’s everything you need to create your delicious Strawberry Matcha Cake!
For the Cake
- Unsalted butter – 1 cup (227 g) softened for a creamy base that adds richness to your cake.
- Granulated sugar – 1 ¾ cups (350 g) helps to sweeten the cake perfectly.
- Matcha – 1 tablespoon (6 g) provides that beautiful earthy flavor essential for a Strawberry Matcha Cake.
- Egg yolks – 2, at room temperature, to create a rich texture.
- Egg whites – 2, at room temperature, whipped to stiff peaks for a light and fluffy cake.
- Vanilla extract – 1 tablespoon (13 g) enhances the flavors of the cake wonderfully.
- Buttermilk – 1 cup (240 g) at room temperature, adds moisture and tenderness to the cake.
- All-purpose flour – 1 ¾ cups (218.75 g) acts as the foundation for your cake structure.
- Cornstarch – 2 tablespoons (16 g) helps to lighten the cake texture.
- Baking powder – 1 tablespoon (12 g) serves as the leavening agent for wonderful rise.
- Table salt – 1 teaspoon (6 g) balances the sweetness of the cake.
For the Toppings
- Stabilized matcha whipped cream frosting – 1 batch adds an irresistible creamy finish.
- Strawberry jam – A delicious layer that enhances the fruity flavor between cake layers.
- Strawberries – 4, cut into thin slices and patted dry for decorating; plus whole strawberries for topping that add a pop of color.
How to Make Strawberry Matcha Cake with Matcha Whipped Cream
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Prepare the Pans: Grease and line two 6-inch springform pans (at least 3 inches tall) with parchment paper. Preheat your oven to 325°F (162°C) so it’s ready for the delicious cake batter.
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Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, cornstarch, baking powder, and table salt. This step creates the foundation for your fluffy cake and helps to distribute the leavening agent evenly.
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Cream Butter and Sugar: In a large mixing bowl, cream the softened butter, granulated sugar, and matcha until light and fluffy—about 3-4 minutes. Make sure to scrape down the sides and bottom of the bowl for even mixing.
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Incorporate Yolks and Vanilla: Add the egg yolks and vanilla extract, mixing until smooth. This adds richness and depth to your cake, enhancing its flavor.
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Combine Dry and Wet Ingredients: Mix in half of the dry ingredients until just combined, then half of the buttermilk. Don’t forget to scrape the sides and bottom of the bowl for a well-mixed batter!
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Repeat Mixing: Repeat the process with the remaining dry ingredients and buttermilk. Remember, do not overmix—aim for a thick and fluffy batter that’s well combined.
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Whip Egg Whites: In a separate medium mixing bowl, whip the egg whites until stiff peaks form. This step is crucial for a light and airy cake texture.
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Fold in Egg Whites: Gently fold the whipped egg whites into the cake mixture until just combined, being careful to avoid any white streaks. This ensures your cake rises beautifully.
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Bake the Batter: Evenly spread the cake batter into the prepared pans and bake for 35-45 minutes. Check for doneness at the 30-minute mark with a toothpick inserted in the center; it should come out clean.
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Cool the Cakes: Allow the cakes to cool in the pan for 15 minutes before transferring them to a wire rack to cool completely. This will prevent them from becoming soggy.
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Level the Layers: Once cooled, use a serrated knife to level the tops of the cake layers. This will help your cake stack evenly and look professional.
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Assemble the Cake: Place a cake board on a turntable, add a dollop of frosting, and place one cake layer on top. This secures the cake in place for easy decorating.
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Spread the Frosting: Use an offset spatula to spread an even layer of frosting on the top, piping a ring of frosting around the outer edge for a beautiful finish.
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Layer with Jam and Strawberries: Spread a thin layer of strawberry jam in the middle of the cake, then lay sliced strawberries on top. This adds an explosion of flavor in each bite!
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Final Layer and Decorate: Add the second cake layer on top and frost the entire cake. Decorate with lovely frosting swirls and whole strawberries for a stunning presentation.
Optional: Consider garnishing with extra strawberries on the serving platter for a vibrant pop of color.
Exact quantities are listed in the recipe card below.
What to Serve with Strawberry Matcha Cake with Matcha Whipped Cream?
Creating an enchanting dining experience goes beyond just the cake; it’s about the harmonious balance of flavors on your table.
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Fresh Berries: A mix of raspberries, blueberries, and blackberries adds a refreshing contrast to the rich flavors of matcha, enhancing each bite. They not only bring brightness to the plate but also elevate the sensory experience with their tangy sweetness.
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Coconut Sorbet: This light, creamy dessert provides a cooling palate cleanser that resonates beautifully with the cake’s earthy tones without overwhelming the delicate flavors. It’s the perfect way to refresh between slices.
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Japanese Green Tea: Sipping on a warm cup of high-quality green tea while enjoying your cake accentuates the matcha flavor, providing a ritualistic moment that complements the dessert perfectly. The earthy notes pair beautifully, making them a perfect match.
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Dark Chocolate Ganache: Drizzling a rich, velvety chocolate ganache over the slice takes the dessert to a whole new level. The bittersweet chocolate contrasts wonderfully with the strawberry notes in the cake, creating a luxurious flavor combination.
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Almond Biscotti: These crunchy delights add a delightful texture contrast while their nutty flavor pairs seamlessly with both the strawberries and matcha, making for an engaging bite. Enjoy them alongside your cake for a delightful crunch.
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Lavender Lemonade: This refreshing beverage brings a fragrant and zesty twist that balances out the sweetness of the cake, providing a delightful sip that brightens every forkful. The floral hints elevate the entire meal experience.
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Vanilla Ice Cream: A classic choice that never goes out of style! This creamy, smooth addition melts perfectly with the cake, adding a touch of decadence while mellowing the matcha’s boldness.
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Matcha Latte: For true matcha lovers, a frothy matcha latte served alongside ties together the theme beautifully. The warmth and earthiness create a cozy atmosphere, enhancing the overall dessert experience.
Make Ahead Options
These Strawberry Matcha Cake with Matcha Whipped Cream are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 3 days in advance by baking and allowing them to cool completely before wrapping them tightly in plastic wrap. This helps maintain their moisture and freshness. The matcha whipped cream frosting can also be made up to 24 hours ahead; just store it in an airtight container in the refrigerator to keep it fluffy. When you’re ready to serve, simply level the cake layers, assemble the cake with the frosting, strawberry jam, and sliced strawberries, and you’ll have a stunning dessert ready to impress your guests with minimal effort!
Expert Tips for Strawberry Matcha Cake
- Perfect Texture: Ensure your butter and eggs are at room temperature for a creamy base, which helps achieve a fluffy Strawberry Matcha Cake.
- Don’t Overmix: Combine the batter until just mixed; overmixing can lead to a dense cake. You want that light and airy texture!
- Egg White Magic: Whip egg whites until stiff peaks form before folding them into the batter. This step is essential for a soft, airy cake.
- Cool Properly: After baking, allow the cakes to cool in the pans first. This prevents them from becoming soggy and helps maintain their structure.
- Decorative Layering: When adding jam and strawberries, be generous but keep them within the cake’s edges to avoid spilling over during frosting.
How to Store and Freeze Strawberry Matcha Cake
Room Temperature: Keep the cake at room temperature for up to 2 days, covered lightly with plastic wrap or a cake dome to maintain freshness.
Fridge: Store the cake in the refrigerator for up to 5 days. Ensure it’s tightly wrapped to prevent odors from other foods affecting its delicate flavor.
Freezer: For longer storage, freeze slices individually wrapped in plastic wrap and placed in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: If you’d like to enjoy a warm piece, microwave a slice for 10-15 seconds. The Strawberry Matcha Cake with Matcha Whipped Cream will be just as delightful!
Strawberry Matcha Cake with Matcha Whipped Cream Variations
Feel free to sprinkle your special touch on this delicious cake and create your own masterpiece!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for everyone to enjoy without worry.
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Dairy-Free: Use coconut oil in place of butter and almond milk instead of buttermilk for a vegan-friendly cake.
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Sweeter Twists: Add a cup of chopped white chocolate to the batter for a rich, decadent sweetness that complements the matcha flavor perfectly.
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Bold Citrus: Mix in the zest of one lemon or lime for a zesty flavor that brightens the majestic green notes of matcha.
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Texture Add-On: Fold in some toasted coconut flake for an extra crunch that plays beautifully with the cake’s softness.
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Fruit Fusion: Swap out strawberries for any seasonal fruit, like raspberries or peaches, to create a delightful surprise with each bite.
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Herbal Infusion: Incorporate fresh mint or basil into the cake batter to create a refreshingly aromatic experience reminiscent of summer gardens.
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Spicy Kick: Add a pinch of cayenne pepper or ground ginger to the batter for a surprising heat that pairs exquisitely with sweet strawberries.
Strawberry Matcha Cake with Matcha Whipped Cream Recipe FAQs
What kind of matcha should I use for this recipe?
I recommend using high-quality culinary grade matcha for the best flavor. Look for vibrant green matcha—this indicates freshness and quality, which will really enhance both the taste and color of your Strawberry Matcha Cake.
How should I store the Strawberry Matcha Cake?
To keep your cake fresh, store it at room temperature for up to 2 days covered lightly with plastic wrap. If you need to keep it longer, pop it in the refrigerator for up to 5 days, ensuring it’s tightly wrapped to prevent it from absorbing other food odors.
Can I freeze the Strawberry Matcha Cake?
Absolutely! To freeze, slice the cake and wrap each piece individually in plastic wrap. Place them in an airtight container or a heavy-duty freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy a slice, just thaw it in the fridge overnight.
Why is my cake dense?
If your cake turns out dense, it may be due to overmixing the batter or not properly folding in the whipped egg whites. Be gentle when incorporating the egg whites to keep the mixture airy and light. Remember, you want to mix until just combined!
Is this recipe suitable for people with egg allergies?
Unfortunately, this recipe contains eggs, making it unsuitable for those with egg allergies. However, you can experiment with egg substitutes like flaxseed meal or using commercial egg replacers. For this particular recipe, I suggest trying a combination of 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg—just remember the texture may vary!
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick in the center of the cake at around the 30-minute mark. If it comes out clean or with a few moist crumbs, your Strawberry Matcha Cake is ready to come out of the oven! If it’s still wet, give it a few more minutes and check again.
Delicious Strawberry Matcha Cake with Matcha Whipped Cream
Ingredients
Equipment
Method
- Grease and line two 6-inch springform pans with parchment paper. Preheat oven to 325°F (162°C).
- In a large bowl, stir together the all-purpose flour, cornstarch, baking powder, and table salt.
- In a large mixing bowl, cream the softened butter, granulated sugar, and matcha until light and fluffy.
- Add the egg yolks and vanilla extract, mixing until smooth.
- Mix in half of the dry ingredients until just combined, then half of the buttermilk.
- Repeat with remaining dry ingredients and buttermilk without overmixing.
- Whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the cake mixture until just combined.
- Spread the cake batter into the prepared pans and bake for 35-45 minutes.
- Allow the cakes to cool in the pan for 15 minutes before transferring to a wire rack.
- Once cooled, level the tops of the cake layers with a serrated knife.
- Assemble the cake by placing one layer on a cake board, add frosting, and layer with jam and strawberries.
- Add the second cake layer on top, frost the entire cake and decorate with strawberries.