Description
A delightful dessert that combines the earthy flavor of matcha with the sweetness of strawberries, topped with lush whipped cream frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 tbsp matcha powder
- 1 cup fresh strawberries, sliced
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and matcha powder until well combined.
- In another bowl, mix the milk, melted butter, and eggs until smooth. Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
- Whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream over the top and scatter sliced strawberries on the cream.
- Place the second cake layer on top and frost the top and sides of the entire cake with the remaining whipped cream.
- Decorate the top with additional strawberries if desired, then slice and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. It’s best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg