A tender matcha butter cake topped with sweetened whipped cream and fresh sliced strawberries. Light, fragrant, and perfect for spring parties or afternoon tea.

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

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This matcha strawberry cake blends the sweetness of fresh spring strawberries with the delicate aroma of green tea. It is light without being plain, and just right for spring gatherings and afternoon tea.

Ingredients

  • 150 g (1 1/4 cups) cake flour
  • 10 g (1 1/2 tablespoons) matcha powder
  • 1 teaspoon baking powder
  • 3 eggs
  • 150 g (3/4 cup) granulated sugar
  • 80 ml (1/3 cup) milk
  • 100 g (7 tablespoons) unsalted butter, melted
  • 200 g (7 oz) fresh strawberries, sliced
  • 200 ml (3/4 cup plus 1 tablespoon) heavy cream
  • 20 g (2 1/2 tablespoons) powdered sugar

Instructions

  1. Preheat the oven to 180°C (350°F). In a large bowl, whisk together the cake flour, matcha, and baking powder.
  2. In another bowl, beat the eggs and sugar until pale, then stir in the milk and melted butter.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into a greased cake pan and bake for 30 minutes.
  4. Once the cake has cooled, whip the cream with the powdered sugar to stiff peaks. Spread over the cake and top with the sliced strawberries.

Tips

  • Use fresh, fully ripe strawberries for the best flavor.
  • Adjust the amount of matcha to taste.

Nutrition

Calories: about 280 per serving | Protein: 5 g | Carbs: 35 g | Fat: 13 g

Matcha cakeStrawberriesSpring bakingAfternoon tea

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