Strawberry Matcha Cake Recipe With Creamy Frosting

Strawberry matcha cake combines two beloved flavors in one stunning dessert that feels both modern and timeless.

The soft, earthy notes play beautifully against bright, fruity sweetness for a combination that surprises and delights with every bite.

Perfect for spring celebrations, afternoon tea parties, or simply treating someone special, it has become a favorite among home bakers looking for something unique.

The gorgeous color contrast makes it as photogenic as it is delicious, guaranteed to impress at any gathering.

Beyond its beautiful appearance, the balanced flavor profile appeals to adventurous eaters and traditional dessert fans alike.

Simple enough for weekend baking yet elegant enough for special occasions, it strikes that rare balance between approachable and sophisticated.

If you love desserts that stand out from the usual lineup, scroll down for the full recipe.

Why Strawberry Matcha Cake Is Always A Hit

• Simple Skill Builder: This cake teaches beginner bakers how to create a professional-looking dessert without complicated techniques, letting your confidence in the kitchen grow naturally.
• Crowd-Pleasing Flavor Combo: The unique match of strawberry and matcha creates a stunning taste that will surprise and delight everyone at your gathering, making you look like a culinary genius.
• Stunning Presentation: With its beautiful green and pink color palette, this cake transforms an ordinary dessert into a showstopping centerpiece that looks like it came from a fancy bakery.
• Flexible Decorating Options: From fresh berries to powder dustings, you can customize the final look to match any occasion or personal style, making the cake feel totally personalized.

Ingredients Used in Strawberry Matcha Cake

• Cake Flour (2 3/4 cups): The foundation for a tender, soft cake texture that makes your cake melt in the mouth.
• Granulated Sugar (2 1/2 cups): Sweetens and helps create a light, delicate crumb in your cake.
• Matcha Powder (3 Tbsp): Provides the signature green color and earthy tea flavor that makes this cake special.
• Baking Powder (2 1/2 tsp): Helps your cake rise and become beautifully light and fluffy.
• Fine Salt (1 tsp): Balances the sweetness and enhances all the other flavors in your cake.

• Unsalted Butter (1 cup/2 sticks): Brings rich moisture and creates a tender cake texture.
• Egg Whites (1 cup/7 large): Provide structure and help the cake rise with a light, airy texture.
• Full-Fat Sour Cream (1 1/2 cups): Adds moisture and creates a tangy, tender crumb.
• Vegetable Oil (2 Tbsp): Helps keep the cake extra moist and soft.
• Vanilla Extract (1 tsp): Adds a warm, sweet background flavor to complement the matcha.
• Electric Green Gel Food Coloring (optional): Enhances the vibrant green color of your matcha cake.

Bake at 350°F for 35-40 minutes.

Kitchen Tools Overview for Strawberry Matcha Cake

• 8-inch Cake Pans (2): Essential round pans perfect for creating beautiful cake layers with even baking.
• Electric Mixer: Powerful tool for whipping egg whites and creating smooth, fluffy cake batter and buttercream.
• Parchment Paper: Crucial for preventing cake from sticking and ensuring easy removal from your pans.
• Wire Cooling Rack: Allows air circulation to cool your cake layers evenly without soggy bottoms.
• Sifter: Critical for blending dry ingredients and removing any lumps from flour, matcha, and sugar.
• Spatula (Rubber): Helpful for scraping batter from mixing bowls and spreading frosting smoothly.
• Mixing Bowls (Medium): Necessary for combining dry and wet ingredients with plenty of mixing space.
• Whisk: Perfect for incorporating egg whites and creating silky buttercream texture.
• Toothpicks: Handy for checking cake doneness by testing for clean insertion.
• Offset Spatula: Excellent for spreading buttercream and creating clean cake edges.

How Do You Prepare Strawberry Matcha Cake

Key Cooking Insights for Strawberry Matcha Cake

• Sift your dry ingredients thoroughly to break up any lumps and ensure a smooth, even cake texture that melts in your mouth.
• Whip those egg whites until they form stiff, glossy peaks for a lighter, more airy cake that rises beautifully.
• Let your butter soften at room temperature for easier mixing and a more consistent batter that blends smoothly.
• Check your cake’s doneness by inserting a toothpick – when it comes out clean, your cake is perfectly baked and ready to cool.
• Spread strawberry jam between layers for an extra burst of fruity flavor that complements the earthy matcha perfectly.

Flexible Options for Strawberry Matcha Cake

• Vegan Version: Swap egg whites with aquafaba, use plant-based butter and dairy-free sour cream, and replace regular sugar with coconut sugar for a completely plant-friendly cake that keeps the same soft texture.
• Gluten-Free Adaptation: Replace wheat flour with a cup-for-cup gluten-free flour blend, ensuring your cake remains tender and light without wheat ingredients.
• Low-Sugar Alternative: Substitute regular sugar with monk fruit sweetener or stevia, reducing total sugar content while maintaining the cake’s delightful sweetness and matching the original recipe’s volume precisely.
• Dairy-Free Remix: Use coconut cream instead of sour cream, swap butter for refined coconut oil, and select a neutral-flavored dairy-free milk to create a cake that’s completely milk-product free without sacrificing moisture.

How to Serve Strawberry Matcha Cake

• Slice and Serve Warm: Cut thick, generous slices when the cake has cooled to room temperature for the best texture and flavor.
• Perfect Pairing Drink: Brew a light green tea or cold matcha latte to complement the cake’s delicate matcha and strawberry notes.
• Garnish with Flair: Sprinkle extra matcha powder or crushed freeze-dried strawberries on top for a beautiful, professional-looking finish.
• Storage Tip: Keep your cake covered in the refrigerator and enjoy within 3-4 days for maximum freshness and flavor.

Simple Storage Notes For Strawberry Matcha Cake

• Refrigerate your leftover cake layers or frosted cake in an airtight container for 3-4 days, keeping the cake protected from drying out.
• Wrap individual cake slices tightly in plastic wrap, then store them in a freezer bag to preserve moisture for up to 2 months.
• Thaw frozen cake slices in the refrigerator overnight, which helps maintain the texture and prevents the buttercream from separating.
• Reheat room temperature cake slices briefly in the microwave for 10-15 seconds to restore a soft, fresh-baked feel, but be careful not to overheat and dry out the delicate texture.

Strawberry Matcha Cake Questions Readers Often Ask

Strawberry Matcha Cake Recipe

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4.8 from 28 reviews

• Total Time: 55 minutes – 1 hour
• Yield: 8 to 10 1x

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Description

Whipping up this strawberry matcha cake brings pure delight to your baking adventure, blending earthy green tea notes with sweet berry freshness. Simple ingredients and straightforward steps make this dessert a perfect treat for casual gatherings or quiet afternoons at home.

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Ingredients

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Cake Base Ingredients:

• 2 ¾ cups cake flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter
• 1 ½ cups full-fat sour cream
• 1 cup egg whites

Flavoring and Binding Ingredients:

• 3 tablespoons matcha powder
• 2 ½ teaspoons baking powder
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Seasoning Ingredients:

• 1 teaspoon fine salt
• 1 drop electric green gel food coloring

Buttercream Frosting Base Ingredients:

• 2 cups unsalted butter
• 2 ½ cups granulated sugar
• 8 large egg whites
• ½ cup strawberry jam

Flavoring Ingredients:

• ½ cup freeze-dried strawberry powder
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract

Seasoning Ingredients:

• ½ teaspoon fine salt
• 1 drop red gel food coloring

Cake Filling:

• 1 ½ cups strawberry jam

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Instructions

1. Grease three 8-inch round cake pans at 350°F. Cut parchment paper circles to fit pan bottoms and press them inside.
2. Sift 2 ¾ cups cake flour, 2 ½ cups sugar, 3 tablespoons matcha powder, 2 ½ teaspoons baking powder, and 1 teaspoon salt together in a large mixing bowl.
3. Add 1 cup softened butter to dry ingredients. Mix with electric mixer until mixture looks like coarse crumbs.
4. Pour 1 cup egg whites, 1 ½ cups sour cream, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract into butter mixture. Beat for 2-3 minutes until batter becomes smooth and light.
5. Divide batter equally among three prepared pans. Tap pans gently on counter to release air bubbles.
6. Bake at 350°F for 35-40 minutes. Check doneness by inserting toothpick into cake center – it should come out clean.
7. Remove cakes from oven and let cool in pans for 10 minutes. Transfer to wire rack and cool completely for 1 hour.
8. Whip 8 egg whites and 2 ½ cups sugar in double boiler until sugar dissolves and mixture reaches 160°F.
9. Transfer meringue to stand mixer. Whip on high speed for 8-10 minutes until glossy and temperature drops to room temperature.
10. Gradually add 2 cups softened butter, ½ cup strawberry jam, 1 tablespoon lemon juice, 1 teaspoon vanilla, and ½ teaspoon salt. Beat until buttercream becomes smooth and fluffy.
11. Place first cake layer on serving plate. Spread ½ cup strawberry jam between each cake layer.
12. Cover entire cake with strawberry buttercream. Dust with freeze-dried strawberry powder or decorate with fresh berries.

Notes

• Sifting dry ingredients ensures a smooth, lump-free cake texture and helps distribute matcha powder evenly.
• Room temperature ingredients blend more seamlessly, creating a lighter, more tender cake crumb.
• Avoid overmixing the batter after adding liquid ingredients to prevent a tough, dense cake.
• For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and check that all other ingredients are certified gluten-free.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Cakes
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 8 to 10
• Calories: 541
• Sugar: 63 g
• Sodium: 213 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 66 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 35 mg