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–+ servings
Matcha Strawberry Cake

Delightful Matcha Strawberry Cake: A Healthy Sweet Treat

This Matcha Strawberry Cake is a light and healthy dessert that combines matcha green tea with fresh strawberries for a visually stunning and guilt-free treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Healthy
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 large Eggs Can use egg replacers for vegan option
  • 1 tablespoon Lemon Juice Vinegar can be a substitute
  • 1 cup Granulated Sugar Coconut sugar can be used as a less refined option
  • 1/2 cup Milk Dairy or non-dairy options work well
  • 1/3 cup Sunflower Oil Any neutral oil like canola is suitable
  • 1 teaspoon Vanilla Extract Can swap for almond extract if preferred
  • 1 cup Cake Flour Mix all-purpose flour with cornstarch for a lower-protein alternative
  • 2 tablespoons Matcha Powder Use culinary-grade matcha for best results
For the Whipped Cream
  • 1 cup Whipping Cream Choose coconut whipped cream for a dairy-free option
  • 1/4 cup Powdered Sugar Erythritol can be used for a lower-calorie option
For the Filling
  • 2 cups Fresh Strawberries Can use frozen strawberries cooked down for jam-like texture

Equipment

  • electric mixer
  • mixing bowls
  • 6-inch Cake Pans
  • Parchment Paper
  • spatula
  • Wire Racks

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and prepare four 6-inch cake pans lined with parchment paper and lightly greased.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until foamy, about 2 minutes.
  3. Add lemon juice and gradually mix in granulated sugar, beating until stiff peaks form (about 4-5 minutes).
  4. In a separate bowl, whisk together egg yolks, milk, sunflower oil, and vanilla extract until smooth.
  5. Sift in cake flour and matcha powder, mixing gently, then fold into the meringue in three batches.
  6. Divide batter among prepared pans and bake for 15-20 minutes, checking for doneness with a toothpick.
  7. Allow cakes to cool in the pans for 15 minutes before transferring to wire racks.
  8. While cooling, prepare matcha whipped cream by combining whipping cream, powdered sugar, matcha powder, and vanilla extract.
  9. Beat until medium-stiff peaks form, then set aside.
  10. Once cakes are cool, layer them with matcha whipped cream and mashed strawberries, repeating with remaining layers.
  11. Finish with cream on top and chill for 20 minutes.
  12. Decorate with additional strawberries and dollops of matcha whipped cream before serving.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 25mgCalcium: 60mgIron: 1mg

Notes

Use high-quality culinary-grade matcha for vibrant color and rich flavor. Be careful not to overmix when folding the meringue. Chill the cake for optimal flavor and texture before serving.

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