Okay, baking pros? This one is for you! And for whoever wants to take on a challenge, of course.
You’ve mastered your classic matcha sponge cake. You’ve mastered matcha muffins. You’ve even mastered this delicious matcha roll cake. And you’re ready for more. Well, I got you! This matcha strawberry cake is ready to be your next challenge, where vibrant green matcha meets the juicy sweetness of ripe strawberries in a visually stunning treat.
So, if you’re looking to take your baking to the next level, and want something that will awe your guests, this recipe is your answer.
Ingredients
Let’s break them down.
Wet ingredients:
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1 cup (227 g) unsalted butter, softened
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1 ¾ cups (350 g) granulated sugar
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1 tbsp (6 g) Matcha DNA’s matcha powder (I know, it’s not a wet ingredient, but just go with it)
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2 egg yolks, room temperature
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2 egg whites, room temperature
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1 tbsp (13 g) vanilla extract
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1 cup (240 g) buttermilk, room temperature
Dry ingredients:
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1 ¾ cups (218.75 g) all-purpose flour
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2 tbsp (16 g) cornstarch
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1 tbsp (12 g) baking powder
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1 tsp (6 g) table salt
And for assembling the cake:
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Matcha whipped cream (honestly, just wing it and mix matcha with whipped cream. It slaps)
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Strawberry jam
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Fresh strawberries
How to make the cake
Alright, this one is a bit long, so hang in there with me! It’s delicious!
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Prepare the pans: Preheat your oven to 325°F and grease and line two 6-inch pans with parchment paper. You know the ones that have a removable bottom and sides? Those are the best for this.
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Mix dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
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Cream butter and sugar: In a separate bowl, cream together the softened butter, granulated sugar, and matcha powder until light and fluffy.
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Add egg yolks and vanilla: Mix in the egg yolks and vanilla extract, and continue mixing until the batter is smooth and well-combined.
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Combine dry ingredients and buttermilk: Add half of the dry ingredients to the butter mixture, followed by half of the buttermilk. Stir until just combined. Then, repeat the process with the remaining dry ingredients and buttermilk. Be careful not to overmix!
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Whip egg whites: In a clean bowl, beat the egg whites until stiff peaks form. This will help give the cake a light, airy texture.
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Fold in egg whites: Gently fold the whipped egg whites into the batter, being careful not to deflate them. The batter should be smooth and slightly airy, with no streaks of white.
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Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for 35-45 minutes, checking at the 30-minute mark. Use the usual toothpick method to know when it’s ready. Let the cakes cool in the pans for a bit, then remove them and transfer to a wire rack to cool completely.
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Assemble the cake: Once the cakes are fully cooled, level the tops with a knife (feeling fancy? Same). Spread a layer of strawberry jam on the first cake layer, then top with sliced strawberries. Add a generous layer of matcha whipped cream over the strawberries.
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Top and decorate: Place the second layer of cake on top. Feel free to get creative with the decoration! More matcha whipped cream and strawberries, a dusting of matcha powder, or whatever the baker inside you knows!
So, what do you think?
That’s it, girl! If you made it until here, you are probably looking at a beautiful matcha strawberry cake that you baked yourself. Try it out, share it with your loved ones, and let us know what you think. I personally love the flavor combo of matcha and strawberries, so anything with it is an automatic yes.
Anyway, I’ll come back another day with more.
See ya!
