The moment you slice into a slice of Strawberry Matcha Cake, you’re greeted by a stunning swirl of vibrant pinks and soothing green, a visual feast that hints at the delightful flavors inside. The aroma is equally tempting—sweet strawberries mingling with the earthy, slightly grassy scent of matcha, creating a fragrance that’s both calming and invigorating. As you take your first bite, the tender crumb melts on your tongue, releasing a subtle sweetness balanced perfectly by the grassy notes of the matcha. Juicy strawberries burst with freshness, adding a juicy contrast that refreshes your palate. It’s like a symphony of flavors—sweet, earthy, and slightly tangy—playing harmoniously together. This cake isn’t just a treat; it’s an experience, a celebration of how beautifully the comforting taste of strawberries pairs with the sophisticated allure of matcha. Every forkful reminds me of spring mornings—bright, cheerful, and completely irresistible—making it the perfect dessert to brighten any occasion or simply elevate a quiet afternoon with a cup of tea.
Key Ingredients in Strawberry Matcha Cake
Every ingredient in this cake plays a special role, contributing to the balance of flavors and textures that make this dessert truly unforgettable. Here’s a breakdown of the essential components:
– All-purpose flour
The foundation of the cake, all-purpose flour provides structure and body, allowing the cake to rise beautifully without being too dense.
– Matcha powder
This finely ground green tea powder is the star of the show, infusing the cake with its unique earthy flavor and vibrant green color. It adds depth and sophistication to the sweetness of the strawberries.
– Baking powder
A leavening agent that helps the cake rise and become light and airy, ensuring the crumb is perfectly tender and fluffy.
– Baking soda
Works alongside the baking powder to provide additional lift and contributes to a soft, moist texture.
– Salt
A pinch of salt enhances the natural sweetness of the strawberries and the rich, earthy matcha, balancing out the flavors for a more rounded taste.
– Unsalted butter, softened
Butter brings richness and moisture to the cake, while also creating a tender crumb. The softened butter helps in mixing and ensures an even texture.
– Granulated sugar
The sweetness of granulated sugar complements the tangy strawberries and the grassy matcha, helping to balance the cake’s overall flavor profile.
– Large eggs
Eggs provide moisture and structure, helping the cake hold together while keeping it tender. They also aid in the rise and contribute to the cake’s rich texture.
– Milk
Milk adds moisture and a subtle richness to the batter, helping to achieve the perfect cake consistency. It also lightens the texture without overwhelming the flavors.
– Vanilla extract
Vanilla adds a warm, aromatic sweetness that enhances the other flavors in the cake, creating a beautifully harmonious blend.
– Mashed strawberries
These mashed strawberries infuse the cake with a fresh, juicy flavor, providing natural sweetness and contributing to the cake’s moistness.
– Fresh strawberries, chopped
Chopped fresh strawberries are scattered throughout the batter, providing little bursts of juicy fruit in each bite, adding texture and brightness.
– Heavy cream
Used in the frosting, heavy cream gives it a luscious, smooth texture, helping to create a rich and indulgent topping that perfectly complements the cake.
– Powdered sugar
Powdered sugar is used to sweeten the frosting, ensuring a silky-smooth finish that’s not too gritty or overly sweet.
– Vanilla extract (for frosting)
A touch of vanilla in the frosting deepens the flavor, creating a perfectly balanced and aromatic finishing touch for the cake.
How to Make Strawberry Matcha Cake
1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. This step ensures that the cake won’t stick and bakes evenly.
2. In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, and salt. This creates your dry ingredients and helps evenly distribute the matcha powder throughout the batter.
3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. The air incorporated here helps give the cake a light, tender texture.
4. Add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated into the batter, providing structure to the cake.
5. Mix in the milk and vanilla extract until fully combined. This adds moisture and a subtle sweetness to the batter, helping to balance the earthy matcha.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and there are no visible streaks of flour. Be careful not to overmix, as this could result in a dense cake.
7. Gently fold in the mashed strawberries until evenly distributed. This will add juicy bursts of strawberry flavor throughout the cake while maintaining its tender texture.
8. Pour the batter into the prepared cake pan, spreading it out evenly with a spatula. Ensure the batter is level to promote even baking.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the cake is fully cooked through.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This helps prevent the cake from becoming soggy and ensures it cools evenly.
11. While the cake is cooling, prepare the whipped cream by combining the heavy cream, powdered sugar, and vanilla extract in a medium bowl. This forms the base of your frosting.
12. Use an electric mixer to beat the cream until soft peaks form, about 2-3 minutes. The whipped cream should be light and airy, perfect for topping the cake.
- Once the cake has cooled completely, spread a thin layer of whipped cream over the top of the cake. This adds richness and a creamy contrast to the fluffy cake.
14. Top the cake with the chopped fresh strawberries, arranging them in an even layer. The fresh strawberries add a burst of color and flavor that elevates the cake.
15. Serve immediately or refrigerate until ready to serve. The cake is delicious either fresh or chilled, so you can prepare it ahead of time if needed.
Serving Suggestions for Strawberry Matcha Cake
– *Pair with a cup of green tea or matcha latte*
The earthy flavors of the matcha in the cake harmonize beautifully with a cup of green tea or a creamy matcha latte. It’s the perfect way to enhance those calming, soothing notes.
– *Top with a drizzle of chocolate ganache*
If you’re craving an extra layer of indulgence, a light drizzle of chocolate ganache on top adds a rich, velvety contrast to the lightness of the cake. The deep, bittersweet chocolate balances the sweetness of the strawberries.
– *Serve with a side of fresh whipped cream or vanilla ice cream*
A dollop of homemade whipped cream or a scoop of vanilla ice cream complements the strawberry matcha cake perfectly, offering a creamy texture that contrasts with the soft, fluffy cake for an extra indulgent treat.
How to Store Strawberry Matcha Cake
To keep your Strawberry Matcha Cake fresh and delicious for as long as possible, here are a few easy storage tips:
– Refrigerate the cake if you’re not serving it right away. The whipped cream frosting and fresh strawberries are best kept cool. Simply cover the cake with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing any other fridge odors.
– Store individual slices in an airtight container for easy access. If you have leftovers, it’s super convenient to grab a slice whenever you need a little treat. Just make sure the container is sealed tightly to keep the cake fresh and moist.
– If you’re planning to keep it for longer than a few days, consider freezing the cake. Wrap each slice in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready to enjoy it, simply thaw at room temperature for a few hours and you’ll have a perfectly preserved slice!
Conclusion
And there you have it—your very own Strawberry Matcha Cake recipe! From the first tempting whiff of matcha to the burst of fresh strawberries in each bite, this cake is sure to become a favorite in your kitchen. Whether you’re treating yourself to a quiet moment with a cup of tea or celebrating a special occasion, this dessert brings a touch of elegance and joy to any day.
Feel free to print this article and save it for later. And hey, if you make the cake, I’d absolutely love to hear how it turned out! Have any comments, questions, or feedback? Or maybe you just want to chat about your favorite part of the recipe? Don’t hesitate to reach out—I’m always here to help! Happy baking!
Strawberry Matcha Cake
Description
A perfect harmony of earthy matcha and sweet, juicy strawberries. This cake features a moist matcha sponge layered with fresh strawberry cream, creating a delicate balance of vibrant flavors. It's a fresh, flavorful treat that’s simply irresistible!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, and salt.
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In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
-
Add the eggs one at a time, beating well after each addition.
-
Mix in the milk and vanilla extract until fully combined.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and there are no visible streaks of flour.
-
Gently fold in the mashed strawberries until evenly distributed.
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Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
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Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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While the cake is cooling, prepare the whipped cream by combining the heavy cream, powdered sugar, and vanilla extract in a medium bowl.
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Use an electric mixer to beat the cream until soft peaks form, about 2-3 minutes.
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Once the cake has cooled completely, spread a thin layer of whipped cream over the top of the cake.
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Top the cake with the chopped fresh strawberries, arranging them in an even layer.
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Serve immediately or refrigerate until ready to serve.
Note
- Matcha powder can be bitter, so be mindful of the amount you use if you're not a fan of its strong flavor.
- For extra strawberry flavor, try adding a few drops of strawberry extract to the cake batter.
- Make sure the butter is softened but not melted to achieve the best texture when creaming with sugar.
- The whipped cream should be beaten just until soft peaks form—over-beating will make it grainy.
- You can substitute the fresh strawberries with other berries like raspberries or blueberries for a different twist.
