I still remember the first time I paired matcha with strawberries. It was one of those happy kitchen accidents that turned into a full-on obsession. This Matcha Strawberry Cake blends the earthy, slightly bitter notes of Japanese green tea with the sweet-tart burst of fresh strawberries in the most magical way. It’s more than just a pretty cake. With vibrant green sponge layers and pink strawberry buttercream, it’s a showstopper. Whether for a birthday, tea party, or special celebration, every bite of this Matcha Strawberry Cake offers a perfect harmony of rich matcha and fruity freshness.
Table of Contents
Why You’ll Love This Matcha Strawberry Cake
This isn’t just a beautiful cake, it’s loaded with flavor, texture, and charm. Here’s why it might become your new go-to dessert:
- Flavor Fusion: Earthy matcha and sweet strawberries are a match made in dessert heaven.
- Moist Texture: The soft, tender crumb stays fresh for days.
- Eye-Catching Design: Pink-and-green buttercream swirls make it a centerpiece for any occasion.
- Versatility: Ideal for birthdays, brunches, Mother’s Day, or whenever you’re craving something special.
With its balance of flavors and stunning visuals, this Matcha Strawberry Cake is both elegant and satisfying.
Ingredients for Matcha Strawberry Cake
Before you begin, gather and measure all your ingredients. Trust me, prepping ahead makes the process smoother and more enjoyable.
Cake Ingredients
The matcha cake layers are the heart of this dessert, and quality ingredients make all the difference. You’ll need:
- 2 ¾ cups cake flour (330g) – spooned and leveled, not packed!
- 2 ½ cups granulated sugar (500g)
- 3 Tbsp matcha powder (18g) – use ceremonial grade for vibrant color
- 2 ½ tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 cup (2 sticks) unsalted butter, room temp (226g) – soft enough to leave a fingerprint
- 1 cup egg whites (from carton or 7 large), room temp (240g)
- 1 ½ cups full-fat sour cream, room temp (370g)
- 2 Tbsp vegetable or canola oil (28g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- Green gel food coloring (optional) – just a drop if your matcha isn’t bright enough
Strawberry Buttercream Ingredients
This silky frosting is what makes people go “Wow!” when they take their first bite:
- 8 large egg whites (240g) – fresh or carton both work
- 2 ½ cups granulated sugar (500g)
- 2 cups (4 sticks) unsalted butter, room temp (454g) – cubed
- ½ cup strawberry jam (150g) – seedless gives smoother texture
- 1 Tbsp lemon juice (15g) – fresh squeezed brightens everything
- 1 tsp vanilla extract (4g)
- ½ tsp salt (3g) – balances the sweetness
- ½ cup freeze-dried strawberry powder (55g) – the secret for intense flavor
- Red gel food coloring (optional) – for that perfect pink blush
Filling Ingredients
The jam layer adds a burst of berry flavor between each cake tier.
- 1 ½ cups strawberry jam (450g)
- Optional: ½ cup fresh strawberries, diced for extra texture
Pro tip: Use room temperature ingredients to ensure everything mixes smoothly and gives the best texture.
Equipment You’ll Need
You don’t need fancy tools to make this Matcha Strawberry Cake, but having the right basics helps:
- Stand mixer (or hand mixer)
- Three 8-inch or four 7-inch round cake pans
- Parchment paper for lining pans
- Offset spatula and bench scraper for decorating
- Rubber spatula and whisk
With these simple tools, you’ll be ready to create a truly magical dessert.
How to Make Matcha Strawberry Cake
Ready to create your very own Matcha Strawberry Cake? Let’s walk through the steps together, just like we’re baking side by side in your kitchen. This cake may look impressive, but the process is straightforward when you follow these tips and techniques.
Step 1: Prepare the Matcha Cake Layers
Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together:
- Cake flour
- Granulated sugar
- Matcha powder
- Baking powder
- Salt
Add the softened butter and beat on low until the mixture resembles damp sand. This is called the reverse creaming method, and it creates a tender crumb that sets this Matcha Strawberry Cake apart.
Next, add the egg whites and beat until the mixture becomes thick and creamy, about 2 minutes. Be sure to scrape the bottom of the bowl to incorporate all the dry ingredients. Then add the sour cream, oil, vanilla extract, and a drop of green gel food coloring if desired. Mix until just smooth and aerated.
Evenly divide the batter between the prepared pans. Bake for 33 to 36 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool for 10 minutes in the pans, then transfer them to wire racks. Once completely cooled, level the tops to make stacking easier.
Step 2: Make the Strawberry Buttercream
Clean your mixer bowl and whisk attachment thoroughly. Any residual grease can prevent the meringue from forming.
In a heatproof bowl, combine the egg whites and granulated sugar. Place it over a pot of simmering water and whisk constantly until the mixture reaches 160°F, about 3-4 minutes. Transfer to your stand mixer and whip on medium-high until stiff, glossy peaks form. This is the base of your Swiss meringue buttercream.
With the mixer on low, add cubed butter one piece at a time. It may look curdled briefly, just keep mixing, and it will come together. Add the strawberry jam, lemon juice, vanilla extract, salt, and freeze-dried strawberry powder. For a blush pink color, add a tiny drop of red gel coloring.
Pro Tip: If your buttercream gets too soft, refrigerate it for 5-10 minutes, then whip again until firm.
Step 3: Assemble Your Matcha Strawberry Cake
Now for the fun part: bringing your Matcha Strawberry Cake together!
- Place the first cake layer on a cake board or plate. Add a small dab of buttercream underneath to secure it.
- Spread a thin, even layer of strawberry buttercream.
- Pipe a frosting “dam” around the edge of the layer.
- Spoon in about ½ cup of strawberry jam and, if desired, a handful of diced strawberries.
- Repeat with the next layers, flipping the final one upside-down for a smooth top.
Once stacked, chill the cake for at least 10 minutes. Then apply a crumb coat, a thin layer of frosting to lock in crumbs. Chill again until firm, then spread the final thick layer of buttercream.
For a beautiful matcha-meets-strawberry effect, mix a spoonful of buttercream with matcha powder. Use a spatula to add green swooshes over the pink base. It’s an elegant, natural finish that reflects the cake’s flavor perfectly.
Once fully assembled and chilled, slice and serve. This Matcha Strawberry Cake is best enjoyed slightly cool or at room temperature, and it stays delicious for several days.
Tips for the Perfect Matcha Strawberry Cake
After testing this Matcha Strawberry Cake recipe more times than I can count, I’ve collected some tips that will take your cake from great to unforgettable.
- Chill your cake layers before assembling. A quick 15-minute freeze keeps the layers firm and prevents crumbling.
- Use gel food coloring, not liquid. Gel provides vibrant color without thinning your buttercream.
- Smooth buttercream like a pro by running your spatula under hot water before your final pass.
- Freeze-dried strawberry powder delivers bold, concentrated flavor. Don’t skip it.
- Slice with a hot knife for those clean, bakery-style cuts. Dip in boiling water, wipe, then slice.
Want more matcha dessert ideas? Try my matcha-covered strawberries, or go classic with my matcha marble pound cake.
Variations and Substitutions
Need to adapt this Matcha Strawberry Cake for your pantry or dietary needs? Here are tested swaps that work and a few to avoid.
Flour Substitutions
- No cake flour? Use ¾ cup all-purpose flour + 2 Tbsp cornstarch per cup, sifted twice.
- Gluten-free option: Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour works well.
- Avoid almond or coconut flour; these make the cake too crumbly and dense.
Dairy-Free Adaptations
- Swap butter with vegan sticks (try Miyoko’s Creamery).
- Use coconut cream instead of sour cream.
- Avoid oil-based butter substitutes; they make the cake greasy.
Matcha Matters
Use ceremonial-grade matcha for vibrant color and clean flavor. Culinary-grade matcha results in a dull green cake with bitterness. And no, spinach powder is not a substitute. If you’re allergic to green tea, this might not be the recipe for you.
Strawberry Alternatives
- No strawberry jam? Use raspberry or cherry preserves for a deeper color and richer berry notes.
- Try fresh macerated strawberries (1 cup diced + 2 Tbsp sugar) in the filling for a juicy texture.
- Skip frozen berries unless you want soggy layers.
As long as you keep the balance of matcha and strawberry, you can get creative. Just maybe don’t tell Grandma about the spinach powder trial…
Serving and Storing Matcha Strawberry Cake
This Matcha Strawberry Cake gets even better after resting. Let it sit at room temperature for about an hour before serving to allow the flavors to meld.
How to Serve
- Use a sharp knife dipped in hot water for clean slices.
- Garnish with fresh strawberry halves and a dusting of matcha powder for an elegant finish.
Storage Tips
- At room temperature: Keep covered for up to 2 days.
- Refrigerated: Store in an airtight container for up to 5 days. Let it sit at room temp for 20 minutes before eating.
- Frozen: Wrap unfrosted layers tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge before decorating.
Pro tip: If chilling the whole cake, insert toothpicks into the top before wrapping to protect the frosting. And whatever you do, don’t microwave it. The buttercream will melt into a puddle (I learned that the hard way).
Nutrition Information
Curious about what’s in each slice of this Matcha Strawberry Cake? Here’s a breakdown of the estimated nutrition facts. Keep in mind these numbers are approximate and may vary depending on your specific ingredients and how generously you layer that luscious strawberry filling (no judgment if it’s extra!).
Per slice (1/12 of cake):
- Calories: 450 – consider it a delicious investment
- Fat: 20g (12g saturated) – mostly from that glorious butter
- Carbs: 60g – worth every bite
- Sugar: 35g – the jam and frosting do their sweet work
- Protein: 5g – those egg whites pull their weight
- Sodium: 200mg – just enough to balance flavors
Now, if you’re wondering how I justify eating this for breakfast (don’t @ me), here’s my logic: matcha has antioxidants, strawberries have vitamin C, and happiness has zero calories. That’s science, right? 😉
Tried this Matcha Strawberry Cake? I’d love to see it!
Tag @recipesbycharlotte on Instagram and use #matchastrawberrycake so I can cheer you on. Whether it’s for a birthday, brunch, or an afternoon treat, this cake deserves a spotlight.
FAQs About Matcha Strawberry Cake
Are strawberry and matcha good together?
Yes, strawberry and matcha are a fantastic flavor combination! The sweetness and slight tartness of fresh strawberries beautifully complement the earthy, slightly bitter, and umami notes of matcha. This pairing is popular for several reasons:
Flavor Balance: The bright fruitiness of strawberries cuts through and balances matcha’s richness.
Color Contrast: The vibrant red of strawberries against the vivid green of matcha creates visually appealing desserts and drinks.
Versatility: They work well together in cakes, cookies, lattes, mochi, ice cream, and as toppings (like matcha-covered strawberries).
Many people find the combination of sweet fruit and earthy tea to be both refreshing and sophisticated.
How does matcha affect baking?
Matcha powder can significantly impact baked goods in several ways:
Flavor: It imparts a distinct earthy, grassy, and slightly sweet flavor with umami undertones. The intensity depends on the quality and quantity of matcha used. It pairs well with vanilla, white chocolate, almond, and fruits like strawberry or raspberry.
Color: Matcha gives baked goods a beautiful natural green hue, ranging from pale jade to deep forest green, depending on the concentration and quality (culinary vs. ceremonial grade).
Texture: Matcha powder is very fine and can absorb moisture.
If too much is used or not balanced with other ingredients, it can make baked goods slightly drier or denser.
It’s important to sift matcha with other dry ingredients to prevent clumps and ensure even distribution.
Nutritional Boost: It adds antioxidants (like EGCG) and L-theanine to your baked treats, though the baking process might slightly alter some of these compounds.
When baking with matcha, it’s often recommended to use good quality culinary grade matcha for the best flavor and color without breaking the bank.
What does matcha taste like in cake?
In a cake, matcha typically lends an earthy, subtly sweet, and slightly grassy flavor with pleasant umami notes. The specific taste profile will depend on:
Amount of Matcha: More matcha will result in a stronger, more pronounced green tea flavor.
Quality of Matcha: Higher-quality matcha will have a smoother, less bitter taste and a more vibrant flavor. Lower-quality matcha can sometimes be more bitter or dull.
Other Ingredients: The sweetness of the cake (sugar, white chocolate, etc.) will balance matcha’s inherent earthiness. Ingredients like vanilla can enhance its complexity, while fruits can provide a bright contrast.
When well-balanced, matcha in cake is not overwhelmingly bitter. Instead, it offers a unique, sophisticated flavor that’s a departure from typical cake flavors, often described as rich and aromatic.
Can I add matcha to a cake mix?
Yes, you can definitely add matcha powder to a store-bought cake mix! It’s a great way to easily create matcha-flavored cake. Here are a few tips:
Sift the Matcha: Sift the matcha powder along with the dry cake mix to ensure it’s evenly distributed and to prevent clumps.
Start Small: Begin by adding 1 to 2 tablespoons of matcha powder per standard-sized cake mix. You can adjust this amount in future attempts based on your preference for color and flavor intensity.
Consider the Cake Mix Flavor: Matcha generally pairs best with vanilla, white, or yellow cake mixes, as these provide a neutral base that allows the matcha flavor to shine. Chocolate cake mix might overpower the matcha.
Taste the Batter (if safe): If your cake mix batter is safe to taste raw (e.g., no raw eggs if you’re not using a pasteurized egg substitute), you can get an idea of the matcha intensity before baking.
Potential Texture Adjustment: Adding extra dry powder (matcha) might slightly alter the cake’s texture, potentially making it a bit drier. If you find this is the case, you could experiment with adding an extra tablespoon of liquid (milk, water) or fat (oil, melted butter) to the batter in subsequent attempts.
Adding matcha to a cake mix is a simple and effective way to experiment with this delightful flavor.
Can I Make This Cake Ahead?
Absolutely! In fact, I often bake the layers 1-2 days early. Once cooled, wrap them tightly in plastic wrap and store at room temp (if using within 24 hours) or freeze for up to 3 months. The buttercream can be made 3 days ahead just keep it refrigerated, then re-whip for 2 minutes before using. Assemble the cake the day you plan to serve it for the freshest taste and prettiest presentation.
Why Did My Buttercream Curdle?
Don’t panic this happens to everyone! Swiss meringue buttercream can look grainy or curdled if:
1) Your butter was too cold (it should give slightly when pressed),
2) The meringue was still warm when you added butter.
3) Your kitchen is too hot.
Just keep mixing it’ll magically come together around the 10-minute mark. If it’s really stubborn, chill the bowl for 5 minutes then re-whip. I promise, it’s salvageable!
Can I Use Fresh Strawberries Instead of Jam?
You can, but with caution! Fresh berries release lots of juice that can make your cake soggy. If you’re set on fresh, macerate 1 cup diced strawberries with 2 Tbsp sugar for 30 minutes, then drain well before using between layers. Even better? Use both a thin layer of jam plus a few fresh berry pieces for texture. Just don’t skip the jam entirely its concentrated flavor and thickness are key.
Matcha Strawberry Cake
- Total Time: 1 hour 6 minutes
- Yield: 1 cake (serves 12) 1x
- Diet: Vegetarian
Description
This Matcha Strawberry Cake brings together the earthy richness of matcha green tea with the sweet brightness of strawberries. Moist, tender layers of green tea cake are stacked with strawberry jam and topped with a silky strawberry buttercream, perfect for birthdays, spring celebrations, or afternoon tea.
Ingredients
- 2 ¾ cups cake flour (330g)
- 2 ½ cups granulated sugar (500g)
- 3 Tbsp matcha powder (18g)
- 2 ½ tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 cup (2 sticks) unsalted butter, room temp (226g)
- 1 cup egg whites (from carton or 7 large), room temp (240g)
- 1 ½ cups full-fat sour cream, room temp (370g)
- 2 Tbsp vegetable or canola oil (28g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- Green gel food coloring (optional)
- 8 large egg whites (240g)
- 2 ½ cups granulated sugar (500g)
- 2 cups (4 sticks) unsalted butter, room temp (454g)
- ½ cup strawberry jam (150g)
- 1 Tbsp lemon juice (15g)
- 1 tsp vanilla extract (4g)
- ½ tsp salt (3g)
- ½ cup freeze-dried strawberry powder (55g)
- Red gel food coloring (optional)
- 1 ½ cups strawberry jam (450g)
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch or four 7-inch round cake pans with parchment paper.
- Combine dry ingredients in a large mixing bowl: cake flour, sugar, matcha, baking powder, and salt.
- Add butter (cut into tablespoons) to the dry ingredients. Mix on low speed until the mixture looks like coarse sand.
- Mix in egg whites on medium speed until thick.
- Add wet ingredients: sour cream, oil, vanilla, and optional green food coloring. Mix until fully combined.
- Scrape the bowl, then beat for 30 seconds to aerate the batter.
- Divide batter evenly into pans.
- Bake 33–36 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then invert onto wire racks. Level cakes once cooled.
- Clean your bowl and tools thoroughly (no grease or fat residue).
- In a heatproof bowl over a pot of simmering water, whisk egg whites and sugar.
- Heat to 160°F, whisking constantly (about 3-4 minutes).
- Transfer mixture to a stand mixer and whisk on medium-high until stiff, glossy peaks form (8–10 minutes).
- Add butter gradually, one stick at a time. Mix until smooth.
- If it looks broken, keep mixing it will come together.
- Add flavorings: jam, lemon juice, vanilla, salt, and strawberry powder. Mix until smooth.
- (Optional) Add red gel food coloring.
- Switch to paddle attachment for 1–2 minutes to smooth out air bubbles.
- Place the first cake layer on a board or cake plate. Add a dab of frosting to secure it.
- Spread a thin layer of frosting, then pipe a buttercream ring around the edge.
- Fill the center with strawberry jam (about ½ cup). Add optional diced strawberries.
- Repeat with remaining layers. Flip the top layer upside down for a flat top.
- Chill the stacked cake in the freezer for 5–10 minutes.
- Apply a crumb coat (thin layer of frosting) and chill until firm.
- Add a final layer of frosting, smoothing with an offset spatula or bench scraper.
- Color reserved frosting with 1 Tbsp matcha + green food coloring.
- Swipe green frosting around the cake to create a matcha-strawberry blend.
Notes
- Use room-temperature ingredients for smoother mixing.
- Chill layers before frosting for clean stacking.
- Swiss meringue buttercream takes patience keep mixing if it splits.
- You can bake the layers ahead and freeze. Let thaw slightly before assembling.
- Prep Time: 30 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: matcha strawberry cake, green tea cake, strawberry buttercream, layered cake, dessert recipe
