Some cakes don’t just taste good they feel good. This Strawberry Matcha Cake brings together the earthy calm of matcha and the bright, fruity burst of strawberry in a way that feels like it shouldn’t work but absolutely does. It’s the kind of dessert that gets compliments before the first bite, thanks to its stunning green and pink contrast and bakery-level frosting.
I first made this cake during the spring festival season when local strawberries were overflowing at the market. I wanted something that felt seasonal and fresh but still had that comforting, layered cake richness.
Matcha adds not only a beautiful green hue but also antioxidants and a light bitterness that balances the sweetness of strawberry jam and buttercream. That means flavor harmony without being overly sugary or heavy.
This recipe has been trending in foodie circles lately for good reason. Matcha is known to support metabolism and improve focus, and when paired with real fruit, it offers a satisfying dessert that actually feels nourishing.
One bite in, and the balance of soft, fluffy matcha sponge with cool strawberry cream will tell you why this cake is more than a trend.
For a fun serving spread, pair it with a creamy Milkshake or crumbly Almond Cookies both let the cake shine without competing for attention. It’s elegant, energizing, and a guaranteed mood-lifter.
Let me know how you personalize it I love seeing your versions!
What Makes This Strawberry Matcha Cake a Personal Favorite?
This recipe has become a staple in my kitchen for so many reasons, and I’m sure it’ll win your heart too. Here’s why I keep coming back to it:
- Balanced and Elegant Flavor: The combination of earthy matcha and sweet strawberry feels fancy without being overpowering ideal for more refined tastes and festive occasions.
- Perfect for Seasonal Baking: I usually bake it in spring or early summer when berries are fresh and full of flavor. It just fits the season so well.
- Customizable Buttercream Fun: I started adding freeze-dried strawberries to the buttercream for extra punch and now I can’t stop. It’s such an easy way to add flavor and a stunning pink tint.
- Still Delicious with Less Sugar: On days I want a lighter version, I simply cut back the sugar a bit. The cake remains fluffy and flavorful, making it a guilt-free indulgence.
- A Feel-Good Dessert with Benefits: Since matcha is packed with antioxidants and supports metabolism, this cake offers more than just good looks it’s actually kind of good for you, too.
Strawberry Matcha Cake Recipe
Equipment
- 3 round cake pans (6-inch or 8-inch)
- Stand mixer or electric hand mixer
- Rubber spatula
- Sieve (for sifting matcha and flour)
- Cooling Rack
- Offset spatula (for frosting)
- Piping bag (optional, for decorating)
Ingredients
Matcha Cake Recipe:
- 2 3/4 cups cake flour 330g
- 2 1/2 cups granulated sugar 500g
- 3 Tbsp matcha powder 18g
- 2 1/2 tsp baking powder 10g
- 1 tsp fine salt 6g
- 1 cup 2 sticks unsalted butter room temperature 226g
- 1 cup carton egg whites or 7 large egg whites room temperature 240g
- 1 1/2 cups full-fat sour cream room temperature 370g
- 2 Tbsp vegetable or canola oil 28g
- 1 tsp vanilla extract or vanilla bean paste 4g
- electric green gel food coloring – optional
Strawberry Buttercream Frosting:
- 8 large egg whites room temperature 240g
- 2 1/2 cups granulated sugar 500g
- 2 cups 4 sticks unsalted butter room temperature 454g
- 1/2 cup strawberry jam 150g
- 1 Tbsp freshly squeezed lemon juice – about 1/2 small lemon 15g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/2 tsp fine salt 3g
- 1/2 cup freeze-dried strawberry powder 55g
- Red gel food coloring – optional
Cake Filling:
- 1 1/2 cups strawberry jam 450g
Instructions
- Preheat oven to 350°F (175°C) and grease your cake pans. Line bottoms with parchment paper.
- Sift dry ingredients (flour, sugar, matcha, baking powder, salt) into a bowl.
- Add butter and mix until crumbly. Then add egg whites, sour cream, oil, and vanilla. Beat until smooth and fluffy.
- Divide the batter evenly into pans. Bake for 35–40 minutes or until a toothpick comes out clean.
- Cool cakes completely on a wire rack before layering or frosting.
- Make the strawberry buttercream: Heat egg whites and sugar until dissolved, then whip to stiff peaks. Beat in butter, jam, lemon juice, vanilla, salt, and strawberry powder.
- Fill and frost the cake using strawberry jam in between layers and buttercream on top.
- Decorate as desired use fresh berries, freeze-dried powder, or a matcha dusting!
Best Questions About This Recipe?
1. What’s the best way to choose a good quality matcha powder for baking?
Ans: Since not all matcha is created equal, how do you know which one will give the best flavor and color without bitterness? Culinary grade works well for cakes but not all brands are equal. Do you prefer Japanese or Korean matcha?
2. How do temperature and humidity affect the texture of the buttercream?
Ans: Is your buttercream sometimes too soft or too stiff? Factors like kitchen warmth or humidity can make a huge difference. What tricks do you use to stabilize it without ruining the texture?
3. Have you tried alternative fillings that work just as well as strawberry jam?
Ans: Would a layer of mascarpone cream or fresh strawberry slices change the texture too much? How about adding a touch of lime or basil for contrast?
4. Do food colorings really matter in the final look of the cake?
Ans: If you skip the gel food coloring, does the natural matcha green still feel vibrant enough? Is there a way to keep the aesthetics without artificial coloring?
5. Can this cake be made in different shapes or sizes (loaf, cupcakes, or a sheet cake)?
Ans: If you’re baking for a crowd or a casual brunch, would this batter adapt well to a different form? What changes would you need to make in baking time?
6. What’s the trick to getting a strong strawberry flavor in the buttercream without making it too runny?
Ans: Do you prefer jam, freeze-dried powder, or puree? Each method impacts stability so what works best for both flavor and consistency?
7. How do you balance the earthy bitterness of matcha with the sweetness of strawberries?
Ans: Is there a ratio you like to stick to when developing strawberry-matcha desserts, or does it depend on how strong the matcha flavor is?
8. Does this recipe pair better with certain drinks or meals?
Ans: Is it best served with a green tea latte, a berry smoothie, or something savory like almond cookies or a fresh milkshake? What pairings bring out the best in the cake?
