Ingredients
Scale
1 ½ cups All-purpose flour
1 cup Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Salt
2 tablespoons Ceremonial grade matcha powder
3 Large eggs
¾ cup Whole milk
½ cup Vegetable oil
1 teaspoon Vanilla extract
2 cups Fresh strawberries, hulled and diced
¼ cup Granulated sugar (adjust to taste)
1 tablespoon Lemon juice
1 tablespoon Cornstarch
2 tablespoons Water
3 cups Heavy whipping cream, very cold
½ cup Powdered sugar (adjust to taste)
1 tablespoon Ceremonial grade matcha powder
1 teaspoon Vanilla extract
½ cup Fresh strawberries, sliced
Extra matcha powder for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Sift the ceremonial grade matcha powder into this mixture and whisk agai
- In a separate medium bowl, whisk together the large eggs, whole milk, vegetable oil, and vanilla extract
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined
- Divide the batter between the two prepared cake pans. Bake for 25-30 minutes, or until a skewer inserted comes out clea
- Let the cakes cool in the pans for about 10 minutes, then invert onto a wire rack and let cool completely
- In a small saucepan, combine the diced strawberries, ¼ cup sugar, and lemon juice over medium heat until softened, about 5-7 minutes
- Whisk together the cornstarch and water to create a slurry; pour into the strawberry mixture, stirring, until thickened. Let it cool completely
- In a large, chilled bowl, combine the heavy whipping cream, powdered sugar, matcha powder, and vanilla extract. Beat until stiff peaks form
- Place one cake layer on a serving plate. Spread half of the strawberry filling over it, leaving a border. Gently spread one-third of the whipped cream over the filling
- Carefully place the second cake layer on top, spread the remaining strawberry filling, then cover with the remaining whipped cream
- Decorate with fresh strawberry slices and dust with extra matcha powder. Chill in the refrigerator for at least 30 minutes before serving
Notes
Sift matcha powder to avoid clumps.
Ensure all ingredients are at room temperature for best results.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Dairy Free option available
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg