Order for Matcha Strawberry Cake 🧾🍵🍓

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar (fine)
• 0.5 cup Unsalted Butter (softened, cut into cubes)
• 3 large Eggs (room temperature)
• 0.5 cup Milk (whole milk)
• 2 tablespoons Matcha Powder (culinary grade, sifted with flour)
• 1 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 2 cups Fresh Strawberries (hulled and quartered)
• 0.25 cup Granulated Sugar
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 cup Unsalted Butter (softened, room temperature)
• 3 cups Powdered Sugar (sifted)
• 0.5 cup Strawberry Puree (blended fresh strawberries)
• 2 tablespoons Milk (whole milk)
• 1 teaspoon Vanilla Extract
• 4 Fresh Strawberries (for garnish) (sliced)
• 10 Edible White Flowers (edible, washed)
• 5 Fresh Mint Sprigs (for greenery)

Instructions

1. Prepare the Matcha Cake Batter

   In a large mixing bowl, whisk together sifted all‑purpose flour, matcha powder, baking powder, and salt. In a separate bowl, cream softened butter with granulated sugar until light and fluffy, then add eggs one at a time, mixing well after each. Alternate adding the dry ingredients and milk, beginning and ending with the dry mixture. Mix just until combined; do not overmix.

   Time: PT10M

2. Bake the Cake Layers

   Preheat the oven to 350°F (177°C). Divide the batter evenly between two 8‑inch cake pans lined with parchment paper. Smooth the tops with a spatula and bake for 25‑30 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking for even color.

   Time: PT30M

   Temperature: 350°F

3. Cool the Cake Layers

   Allow the cakes to cool in the pans for 10 minutes, then run a thin knife around the edges, invert onto a cooling rack, and let cool completely before frosting.

   Time: PT15M

4. Make Strawberry Compote

   In a saucepan, combine quartered strawberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 8‑10 minutes. Remove from heat and let cool to room temperature.

   Time: PT10M

5. Prepare Strawberry French Buttercream

   In a clean mixing bowl, beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, one cup at a time, beating on low until incorporated. Add strawberry puree, milk, and vanilla extract, then increase speed to high and beat for 2‑3 minutes until light and fluffy.

   Time: PT15M

6. Assemble the Cake

   Place the first cake layer on a serving plate. Spread a generous layer of strawberry compote over the surface, then spread a thin coat of buttercream (crumb coat). Chill for 10 minutes to set the crumb coat. Add the second cake layer, then pipe or spread the remaining buttercream evenly over the top and sides of the cake.

   Time: PT15M

7. Decorate

   Arrange sliced strawberries, edible white flowers, and mint sprigs around the top and sides of the cake for a fresh, garden‑like appearance. Use a small offset spatula to smooth any uneven spots.

   Time: PT5M

8. Final Chill

   Refrigerate the finished cake for at least 30 minutes to set the frosting before slicing.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

2g