🔥 KITCHEN FINDS
3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
This Kitchen Gadget Sprays AND Pours Oil
One bottle for spraying, pouring and keeping cooking oil close at hand.
Check It Out on Amazon →
This Weird Little Tool Slices Watermelon for You
Slice, cube and grab watermelon with one ridiculously simple little gadget.
Check It Out on Amazon →
Mix & Pour Pancake Batter Without the Mess
Mix the batter right in the bottle, then squeeze it straight onto the griddle.
Check It Out on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Strawberry Matcha Layer Cake is a stunning dessert that combines the rich flavors of matcha with the freshness of strawberries, creating a visually striking and delicious treat perfect for any celebration. This multi-layered cake not only looks impressive but also offers a delightful taste experience that will have everyone reaching for a second slice.
Why You’ll Love This Recipe
This Strawberry Matcha Layer Cake is an irresistible blend of flavors and textures. The tender cake layers are complemented by luscious whipped cream and juicy strawberries, while the matcha adds a unique twist that elevates this dessert to a whole new level. It’s a show-stopper that’s surprisingly easy to make!
- Visually stunning layers that impress at any gathering.
- Perfect balance of sweet strawberries and earthy matcha.
- Light and airy whipped cream for a dreamy texture.
- Customizable for various occasions and tastes.
- Simple to follow, even for novice bakers.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- 2 cups strawberries, hulled and sliced
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- Additional matcha powder for dusting (optional)
How to Make Strawberry Matcha Layer Cake
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and matcha powder.
- Gradually add the dry ingredients into the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops. 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, then transfer to wire racks to cool completely.
- While the cakes cool, whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream over the top and add a layer of sliced strawberries.
- Repeat with the second layer, then top with the third cake layer. Frost the top and sides of the cake with the remaining whipped cream.
- For an extra touch, dust the top with additional matcha powder and decorate with whole strawberries.
- Slice and serve, enjoying the layers of flavor in every bite!
Tips for the Best Results
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; it should be just combined to ensure a light cake.
- Allow the cakes to cool completely before frosting to prevent melting the whipped cream.
- Use fresh strawberries for the best flavor and presentation.
Easy Variations
- Swap strawberries for raspberries or blueberries for a different berry flavor.
- Incorporate a layer of lemon curd between the layers for a citrus twist.
- Use a cream cheese frosting instead of whipped cream for a richer taste.
What to Serve With It
- A cup of green tea to complement the matcha flavor.
- Vanilla ice cream for an indulgent dessert experience.
- Fresh fruit salad for a refreshing side.
Storage and Reheating
📚 RECIPE LOVER FINDS
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
❤️ Love This Recipe? Save Your Favorites
Keep all those recipes you actually want to make again together in your own recipe book.
See It on Amazon →
🔥 Yep, Snoop Dogg Has a Cookbook
From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.
Check It Out on Amazon →
🥗 100+ Meals You Can Make Ahead
Simple make-ahead recipes and quick-assembly meals for making the week way easier.
See It on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed fresh, but it can be gently reheated in the microwave for a few seconds if desired.
Recipe Card
Strawberry Matcha Layer Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings
Ingredients:
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- 2 cups strawberries, hulled and sliced
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- Additional matcha powder for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and matcha powder.
- Gradually add the dry ingredients into the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops. 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, then transfer to wire racks to cool completely.
- While the cakes cool, whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream over the top and add a layer of sliced strawberries.
- Repeat with the second layer, then top with the third cake layer. Frost the top and sides of the cake with the remaining whipped cream.
- For an extra touch, dust the top with additional matcha powder and decorate with whole strawberries.
- Slice and serve, enjoying the layers of flavor in every bite!
Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days.
