Strawberry Matcha Layer Cake with Whipped Cream

This cake brings together the sweetness of spring strawberries and the fresh, grassy note of matcha in one irresistible dessert. A soft green tea cake layered with whipped cream and juicy strawberries, it tastes like spring on a plate.

Ingredients

• 200 g (1 2/3 cups) all-purpose flour
• 2 tablespoons matcha powder
• 1 teaspoon baking powder
• 100 g (7 tablespoons) unsalted butter, softened
• 150 g (3/4 cup) superfine or granulated sugar
• 3 eggs
• 120 ml (1/2 cup) milk
• 200 g (7 oz) fresh strawberries, sliced
• 250 ml (1 cup) heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat the oven to 180°C (350°F). Grease a cake pan and dust lightly with flour.
2. In a large bowl, whisk together the flour, matcha, and baking powder.
3. In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the flour mixture and milk alternately, mixing until smooth and lump-free.
5. Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake cools, whip the cream with the powdered sugar until stiff peaks form.
7. Once cool, slice the cake in half horizontally. Spread whipped cream on the bottom layer and top with strawberry slices, then add the top layer and cover with more cream.
8. Decorate the top with the remaining strawberry slices.

Tips

• Make sure the butter is at room temperature so it creams easily with the sugar.
• Feel free to use more or fewer strawberries to suit your taste.

Nutrition

Calories: about 300 per serving | Protein: 5 g | Carbs: 35 g | Fat: 15 g