Strawberry Matcha Cake: A Surprise in Every Slice

I skipped the usual vanilla or chocolate today. Instead, I stumbled into the kitchen craving something that smelled like a garden in early June — fresh strawberries warming in the oven, the faint tinge of grassy matcha powder floating above it all. It’s not something I’d normally throw together, but I’ve realized lately. Sometimes the best ideas come when you ignore the rules and just mix what feels right. This cake isn’t about perfection. It’s about ease, the kind of thing you make when you want to impress but don’t want a mountain of dishes. The strawberry’s tang, the matcha’s earthiness — they hit each other just right, like a secret handshake. It’s silly to say, but I think I needed a bright green surprise after the gray days. Anyway — maybe you’ll find a new reason to keep a bag of matcha handy.

Matcha Strawberry Cake

This cake combines fresh strawberries baked into a tender sponge with a subtle addition of matcha powder, resulting in a vibrant green hue and earthy flavor. The batter is mixed by hand and baked until light and fluffy, with the final appearance featuring a soft, moist crumb and a colorful, speckled interior.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Main Course

Cuisine: Fusion

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1 cup fresh strawberries hulled and sliced
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs large eggs
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon matcha powder sift before measuring

Equipment

• Mixing bowls
• Whisk
• Lined baking pan
• Oven

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper to prevent sticking.
2. In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sifted matcha powder until well combined and evenly distributed.
3. In a separate large bowl, beat the eggs with granulated sugar using a whisk until the mixture becomes frothy and light in color, about 2-3 minutes. Add the vegetable oil and vanilla extract, and whisk until smooth.
4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined and there are no dry streaks. The batter will be thick but pourable.
5. Gently fold in the sliced strawberries, distributing them evenly throughout the batter.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow to cool slightly before slicing.

It’s a weird time for favorites. But baking something that smells this good makes everything a little better. Maybe it’s just the pink and green kind of rebellion I needed. Or maybe I just like the way strawberries taste when they’re slightly caramelized underneath a thin layer of matcha crumb. Honestly, I’ll eat this for breakfast, lunch, or late-night snacking. No rules. Just sweetness and a little bit of earth under your nails.