A tender green tea butter cake baked with halved fresh strawberries on top. This matcha strawberry cake is a crowd-pleasing spring dessert that bakes in 30 minutes and serves eight.

Prep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings: 8 servingsDifficulty: Medium

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This cake marries the fresh, slightly bitter notes of matcha with the sweetness of ripe spring strawberries, so every bite tastes like the season. It is a lovely way to show off your baking at a family get-together.

Ingredients

  • 150 g (1 1/4 cups) cake flour
  • 10 g (1 1/2 tablespoons) matcha powder
  • 150 g (3/4 cup) sugar
  • 4 eggs
  • 100 ml (scant 1/2 cup) milk
  • 100 g (7 tablespoons) unsalted butter, melted
  • 300 g (10.5 oz) fresh strawberries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 175°C (350°F). In a bowl, whisk together the cake flour, matcha, baking powder and salt and set aside.
  2. In another bowl, beat the eggs and sugar with an electric mixer until light and fluffy. Add the melted butter and milk and mix until combined.
  3. Sift the dry ingredients into the wet mixture in batches, folding gently until no dry streaks remain.
  4. Pour the batter into a greased cake pan and tap it gently to level the surface.
  5. Wash and hull the strawberries, halve them and arrange them evenly over the batter.
  6. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
  7. Remove from the oven, cool, slice and serve.

Tips

  • Have all ingredients at room temperature; it helps the cake rise light and fluffy.
  • A light dusting of powdered sugar makes a pretty finish.

Nutrition

Calories: about 280 kcal per serving | Protein: 5 g | Carbs: 35 g | Fat: 12 g

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