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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
Cook Time 35 minutes
Total Time 55 minutes
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
 

  1. Preheat oven: Set to 350°F (175°C)
  2. Prepare pan: Line and grease
  3. Mix dry ingredients: Flour, matcha, baking powder, and salt
  4. Mix wet ingredients: Butter, sugar, eggs, milk, and vanilla
  5. Combine: Gently mix wet and dry ingredients
  6. Fold strawberries: Carefully incorporate into batter
  7. Transfer batter: Spread evenly in pan
  8. Bake: Until a toothpick comes out mostly clean
  9. 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.