Light, fluffy matcha sponge cake topped with sugar-macerated fresh strawberries. A simple, pretty spring dessert that serves 8 and comes together in under an hour.

Prep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings: 8 servingsDifficulty: Medium

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This strawberry matcha cake pairs the sweetness of fresh strawberries with the gentle, grassy aroma of green tea. The soft sponge and lightly sweetened strawberry topping are colorful and refreshing, a real taste of spring in every bite.

Ingredients

  • 150 g (1 1/4 cups) cake flour
  • 10 g (1 1/2 tablespoons) matcha powder
  • 3 eggs
  • 120 g (2/3 cup) granulated sugar
  • 100 ml (7 tablespoons) milk
  • 80 g (6 tablespoons) unsalted butter
  • 200 g (7 oz) fresh strawberries
  • 20 g (2 1/2 tablespoons) powdered sugar
  • 1 teaspoon baking powder

Instructions

  1. Preheat the oven to 180°C (350°F). Butter a cake pan and dust lightly with flour.
  2. Beat the eggs and granulated sugar in a mixing bowl with an electric mixer until thick, pale, and ribbon-like.
  3. Sift the cake flour, matcha, and baking powder together. Fold into the egg mixture in batches, mixing gently until just combined.
  4. Warm the milk and butter together until the butter melts, let cool slightly, then fold into the batter.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes.
  6. Remove the cake and let it cool. Wash and slice the strawberries, toss with the powdered sugar, and let them sit for a few minutes to release their juices.
  7. Once the cake is completely cool, spread the strawberries evenly over the top, slice, and serve.

Tips

  • Make sure the bowl and beaters are completely free of grease and water so the eggs whip up properly.
  • Sifting the matcha and flour prevents lumps and gives the cake a fine, tender crumb.

Nutrition

Calories: about 250 per serving | Protein: 5 g | Carbs: 35 g | Fat: 10 g

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