Matcha & Strawberry Cream Cake
Elegant, light, and full of flavour, this Matcha & Strawberry Cream Cake is the perfect bake for when you want something that feels a little special. The delicate matcha genoise sponge gives a subtle earthiness that pairs beautifully with sweet whipped cream and juicy fresh strawberries. It’s a showstopper with minimal fuss—ideal for birthdays, brunches, or any time you want your dessert to do the talking.
The key to success here lies in technique: a well-whipped sponge, gently folded ingredients, and a confident hand with the layering. Whether you're stacking it simply or going for a more decorative finish, this is a cake that’s hard to mess up—and even harder to stop eating.
Ingredients
For the Matcha Sponge:
5 large eggs
120g caster sugar
100g plain flour
30g cornflour
20g matcha powder
50g unsalted butter, melted and slightly cooled
For the Filling:
300g thickened cream
2 tbsp icing sugar
200g fresh strawberries, diced
Method
Preheat your oven to 160°C (no fan). Grease and line the base of a 20cm round cake tin.
Whisk the eggs and sugar in a stand mixer or with an electric hand mixer for 6–8 minutes, until the mixture is pale, thick, and holds ribbons when the beaters are lifted.
In a separate bowl, sift together the plain flour, cornflour, and matcha powder. Gently fold this into the egg mixture in batches using a spatula. Keep the movement light to avoid deflating the sponge.
Pour in the melted butter, folding just until it disappears. The batter should remain airy and well-combined.
Pour the batter into your prepared tin and bake for 15–18 minutes, or until the sponge springs back when lightly pressed in the centre.
Cool completely in the tin for 10 minutes, then transfer to a wire rack. Once cool, slice the sponge horizontally into two even layers using a serrated knife.
Filling & Assembly
Whip the cream and icing sugar together until soft peaks form. Be careful not to overwhip—you want a smooth, cloud-like texture.
To assemble, start with the bottom sponge layer. Spread a very thin layer of strawberry jam if you like (optional), then line the edge of the cake with halved strawberries, cut side facing outwards.
Add a generous layer of whipped cream inside the strawberry ring and level it out.
Place the second cake layer on top. Finish with more whipped cream and decorate with piped swirls, extra strawberries, or a dusting of matcha powder.
Chill for 30 minutes before slicing for clean edges and a firm set.
Chef’s Top Tips
Whipping is everything. The genoise sponge relies on well-aerated eggs. Take your time and make sure it’s thick enough to hold shape before folding in the dry ingredients.
Use a light hand when folding. This is where most home bakers go wrong. Think of folding as “lifting and turning” rather than stirring.
Strawberries should be ripe but firm. This helps with both flavour and structure, especially when lining the edges.
A springform tin makes assembly easier. It helps keep those halved strawberries in place while layering the cream.
Want a clean slice? Chill the finished cake for at least 30 minutes and use a hot, sharp knife.
This cake might look like a professional patisserie item, but it’s incredibly achievable at home. A few simple techniques and fresh ingredients take it from everyday to exceptional. It’s a reminder that elegance doesn’t need to be complicated.