Strawberry Matcha Cake: A Surprisingly Juicy Take on Green Tea Dessert

Why I Can’t Stop Thinking About This Cake

I made it on a whim—strawberries from the weekend market, a dusty jar of matcha I keep meaning to use. The scent hits first—earthy green with a burst of strawberry tartness. It’s not overly sweet, but it somehow feels just right for the first real spring days. I always thought matcha would dry out the batter, make it dense. Instead, it stays light, almost like it’s frosted with fresh green meringue. Every bite has this weird juicy contrast—chewy cake, burst of berry juice, a whisper of grassy bitterness. It’s not fancy. It was supposed to be a lazy experiment. Now I keep thinking about what a weird combo this is but how good it actually tastes. Maybe it’s just the season, or maybe this cake is proof that sometimes the most unlikely ingredients are the best friends.

Matcha Strawberry Cake

This cake features a light, airy batter infused with earthy matcha green tea powder and fresh strawberries. The finished cake has a tender crumb with a vibrant green hue and burst of fruitiness, complemented by a chewy texture and juiciness from the strawberries.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Course

Cuisine: Fusion

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 200 g all-purpose flour
• 150 g granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 2 large eggs
• 120 ml milk can substitute with plant-based milk
• 80 ml vegetable oil
• 1 teaspoon matcha powder preferably culinary grade
• 200 g fresh strawberries hulled and halved

Equipment

• Mixing bowls
• Electric whisk or hand mixer
• 8-inch round cake pan
• Parchment paper
• Spatula
• Cooling rack

Method

 

1. Preheat the oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper and set aside.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and matcha powder. Whisk until evenly combined.
3. In a separate bowl, beat the eggs and sugar with an electric whisk until the mixture becomes pale and fluffy, about 3-4 minutes. Add the milk and vegetable oil, then whisk until smooth.
   200 g all-purpose flour
4. Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. The batter should be smooth and slightly thick.
5. Chop the strawberries into small pieces. Gently fold them into the batter, distributing evenly.
   200 g all-purpose flour
6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35 minutes, until the top is golden and a toothpick inserted comes out clean. Cool the cake on a wire rack for at least 15 minutes before removing from the pan.

Notes

Ensure not to overmix the batter to keep the cake light. For a more intense matcha flavor, increase the matcha powder slightly. Fresh strawberries can be substituted with frozen ones, thawed and drained.

Still not sure if I should be embarrassed or proud to keep nabbing seconds. It’s not perfect. It’s just interesting enough I keep thinking about it at midnight. That’s usually a red flag. Or maybe a sign I should bake again soon.