This matcha strawberry cake is one of those desserts that feels thoughtful without being fussy. The earthy, slightly bitter note of matcha balances beautifully with fresh strawberries, and together they create something that feels light but still satisfying. I usually make this when I want a cake that isn’t overly sweet and actually feels pleasant to eat more than one slice of.

I’ve always liked matcha in drinks, but baking with it took some trial and error. Too much and it’s overpowering, too little and it disappears. Pairing it with strawberries helped everything click—the fruit adds brightness and moisture while letting the matcha stay present but gentle. This version came together once I focused on balance instead of intensity.

Recipe Origin or Trivia

Matcha has been used in Japanese sweets for generations, often paired with ingredients that soften its natural bitterness. Strawberries are a more modern pairing, commonly used in contemporary matcha desserts for contrast and color.

Why You’ll Love This Recipe

Balanced flavor: Earthy matcha with fresh sweetness
Not overly sweet: Easy to enjoy more than one slice
Moist texture: Thanks to fresh fruit
Visually appealing: Soft green with red accents
Unique but approachable: Familiar cake with a twist
Great for gatherings: Something a little different
Works year-round: Fresh but comforting

Chef’s Pro Tips for Perfect Results

Use good-quality matcha: Flavor and color matter
Measure matcha carefully: Too much can taste bitter
Fold strawberries gently: Prevents excess moisture
Let the cake cool fully: Improves texture before frosting or slicing

Kitchen Tools You’ll Need

Mixing bowls: For wet and dry ingredients
Whisk: Smooth batter
Spatula: Gentle folding
Cake pan: Round or square works well
Parchment paper: Easy release

Ingredients in This Recipe

All-purpose flour: Provides structure
Matcha powder: Adds flavor and color
Baking powder: Helps the cake rise
Salt: Balances sweetness
Unsalted butter or oil: Adds moisture
Granulated sugar: Light sweetness
Eggs: Bind the batter
Milk or yogurt: Keeps the crumb soft
Vanilla extract: Rounds out flavor
Fresh strawberries: Add moisture and brightness

Ingredient Substitutions

Butter → neutral oil: Extra moist crumb
Milk → almond or oat milk: Dairy-free option
Granulated sugar → coconut sugar: Slightly deeper flavor
Fresh strawberries → raspberries: Similar brightness

Ingredient Spotlight

Matcha powder: Earthy, slightly bitter, and aromatic
Strawberries: Fresh sweetness that balances the cake

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

Cook Time 35

Total Time 55

Servings: 8

Course: Dessert

Cuisine: Fusion

Calories: 250

Ingredients Equipment Method Notes

Ingredients

All-purpose flour: Provides structure
Matcha powder: Adds flavor and color
Baking powder: Helps the cake rise
Salt: Balances sweetness
Unsalted butter or oil: Adds moisture
Granulated sugar: Light sweetness
Eggs: Bind the batter
Milk or yogurt: Keeps the crumb soft
Vanilla extract: Rounds out flavor
Fresh strawberries: Add moisture and brightness

Equipment

Mixing bowls: For wet and dry ingredients
Whisk: Smooth batter
Spatula: Gentle folding
Cake pan: Round or square works well
Parchment paper: Easy release

Method

Preheat oven: Set to 350°F (175°C)
Prepare pan: Line and grease
Mix dry ingredients: Flour, matcha, baking powder, and salt
Mix wet ingredients: Butter, sugar, eggs, milk, and vanilla
Combine: Gently mix wet and dry ingredients
Fold strawberries: Carefully incorporate into batter
Transfer batter: Spread evenly in pan
Bake: Until a toothpick comes out mostly clean
Cool: Let rest before slicing or frosting

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.

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Make-Ahead and Storage Tips

Bake ahead: Keeps well for 2 days
Refrigerate: Store up to 4 days
Freeze: Wrap slices up to 2 months

How to Serve This Dish

Plain: Light and balanced
With whipped cream: Soft contrast
With fresh strawberries: Reinforces flavor

Creative Leftover Transformations

Cake parfaits: Layer with cream and fruit
Toasted slices: Lightly warm in a skillet
Dessert trifle: Cubed and layered

Additional Tips

Sift matcha: Prevents clumps
Taste matcha first: Quality varies
Serve slightly chilled or room temp: Best flavor

Make It a Showstopper

Dust with powdered sugar: Clean finish
Add strawberry slices on top: Bright contrast
Drizzle with light glaze: Optional elegance

Variations to Try

Matcha strawberry layer cake: Add cream filling
Lemon matcha strawberry: Add lemon zest
Vegan version: Use flax eggs and plant milk
Cupcake version: Adjust bake time
White chocolate matcha: Add white chocolate chips

FAQ’s

Does matcha taste bitter?: Only if overused
Can I use frozen strawberries?: Fresh is better
Is this cake very sweet?: No, it’s balanced
Can I frost this cake?: Yes, lightly
What matcha works best?: Culinary-grade
Can I make it gluten-free?: Use a 1:1 blend
Does the color fade?: Slightly after baking
Can I double the recipe?: Yes
How long does it last?: About 4 days
Is this kid-friendly?: Yes, mild flavor

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me. It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.