Order for Matcha Strawberry Cake
Order for Matcha Strawberry Cake 🧾🍵🍓 is a medium Japanese Fusion recipe that serves 8. 350 calories per serving. Recipe by Cakes by Jena on YouTube.
Prep: 1 hr 10 min | Cook: 30 min | Total: 2 hrs
Cost: $32.24 total, $4.03 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour
- Instead of Unsalted Butter: Margarine
- Instead of Eggs: Egg replacer
- Instead of Milk: Almond milk
- Instead of Matcha Powder: Green tea powder
- Instead of Fresh Strawberries: Frozen strawberries
- Instead of Lemon Juice: Lemon zest
- Instead of Unsalted Butter: Margarine
- Instead of Strawberry Puree: Strawberry jam
- Instead of Milk: Cream
Equipment Needed
- Mixing Bowl
- Electric Mixer
- Whisk
- Spatula
- 8-Inch Cake Pan
- Parchment Paper
- Cooling Rack
- Saucepan
- Pastry Bag
- Offset Spatula
- Fine Mesh Sieve
- Kitchen Scale (optional)
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Sift matcha powder together with flour to avoid clumps.
- Do not overmix the cake batter; overmixing creates a dense crumb.
- Bake until a toothpick comes out clean; overbaking dries the cake.
- Cool the cake layers completely before applying buttercream.
- Buttercream must be at room temperature and not too soft.
- Fold strawberry compote gently into the layers to keep the cake moist.
Chef Tips from the Video
- Use high‑quality culinary matcha for a vibrant color and smoother flavor.
- For extra strawberry flavor, blend a handful of fresh strawberries into the buttercream.
- When piping the final frosting, work with a chilled cake to keep the buttercream firm.
Troubleshooting
Cake is dry or crumbly.
Do not overmix the batter and be sure to measure the flour correctly; spoon and level the flour into the measuring cup. Also, check oven temperature with an oven thermometer.
Buttercream is too runny.
Chill the butter for a few minutes, add a little extra powdered sugar, and ensure the strawberry puree is well‑drained before adding.
Compote is too watery.
Cook the compote a few minutes longer to evaporate excess liquid, or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- Bake the cake layers up to 2 days ahead and store them wrapped in plastic.
- Strawberry compote can be made 3 days in advance and kept refrigerated.
- Buttercream can be prepared 1 day ahead; keep covered at room temperature.
Frequently Asked Questions
What is the cultural significance and history of matcha cake in Japanese cuisine?
Matcha has been used in Japanese tea ceremonies for centuries, and its incorporation into Western-style cakes began in the 20th century as a fusion trend. Today, matcha cake represents a blend of Japanese tradition and modern dessert culture, celebrating the earthy flavor of powdered green tea.
What are the traditional regional variations of matcha cake in Japan?
In Japan, matcha cake can appear as a light sponge (matcha roll), a dense butter cake, or as part of wagashi (traditional sweets) like matcha daifuku. Some regions add red bean paste or chestnut puree for local flavor twists.
How is a strawberry matcha cake traditionally served in Japanese celebrations?
While not a classic Japanese celebration cake, modern Japanese bakeries often serve strawberry‑matcha cakes at birthdays and seasonal festivals, garnished with fresh berries and edible flowers to highlight the spring aesthetic.
What occasions or celebrations is strawberry matcha cake traditionally associated with in Japanese‑Western fusion cuisine?
Strawberry matcha cake is popular for birthdays, graduations, and spring‑time events such as cherry‑blossom festivals, where the green‑and‑red color scheme symbolizes renewal and joy.
What makes strawberry matcha cake special or unique in Japanese‑fusion desserts?
The combination of earthy matcha with sweet strawberry creates a balanced contrast that highlights both flavors. The bright green sponge paired with a strawberry‑infused French buttercream offers a luxurious texture not found in traditional Japanese sweets.
What are the most common mistakes to avoid when making strawberry matcha cake at home?
Common errors include overmixing the batter, which makes the cake dense, and using too much liquid strawberry puree, which can cause the buttercream to become runny. Also, failing to let the cake layers fully cool before frosting leads to a melted finish.
Why does this strawberry matcha cake recipe use a French buttercream instead of a simple whipped cream frosting?
French buttercream provides a stable, buttery texture that holds up to the moisture from the strawberry compote and the coolness of the matcha sponge, whereas whipped cream may weep and lose shape over time.
Can I make the strawberry matcha cake ahead of time and how should I store it?
Yes. Bake and cool the layers up to two days in advance, store them wrapped in plastic. Keep the strawberry compote and buttercream refrigerated, then assemble the cake the day you plan to serve. Refrigerate the finished cake and bring to room temperature before slicing.
What does the YouTube channel Cakes by Jena specialize in?
The YouTube channel Cakes by Jena specializes in creative, visually striking cake designs, often featuring bold flavor combinations like matcha and fruit, and provides step‑by‑step tutorials for home bakers.
How does the YouTube channel Cakes by Jena's approach to Japanese‑inspired cake baking differ from other cake channels?
Cakes by Jena blends traditional Japanese ingredients such as matcha with classic Western cake techniques, focusing on vibrant color palettes and detailed decorative elements like edible flowers, which sets the channel apart from purely Western or purely Japanese baking channels.
Last updated: August 21, 2026
