This Strawberry Matcha Cake is a simple single-layer snacking cake inspired by the flavors of a strawberry matcha latte. It’s kind of like a small sheet cake! It's soft, buttery, full of matcha flavor with a tangy strawberry twist. The cream cheese frosting is flavored with freeze-dried strawberries for a natural pink color and just the right amount of sweetness. It’s the kind of easy, no-fuss cake you can whip up for an afternoon treat or a casual get-together with friends.
My other recipes are also really delicious! Check out the matcha cheesecake tart as well as my strawberry matcha basque cheesecake.
Jump to:
What Are Freeze-Dried Strawberries?
Freeze-dried strawberries are fresh strawberries that have had all their moisture removed through a special drying process. This preserves their color, flavor, and nutrients while leaving them crisp and crunchy. Ground into a fine powder, they add natural sweetness, tartness, and a pink color to baked goods—without extra moisture that could alter the dough texture. Note: baking freeze-dried strawberries will cause the color is fade. Supplement with one drop of pink food-coloring if you want to preserve the color.
🍵What is Matcha?
Matcha is a Japanese finely ground green tea powder. I'll be honest, it's expensive! However, when it comes to baking, don't get too caught up in quality. I use the cheapest culinary grade matcha that I can get my hands on. Feel free to add more or less depending on your preference. There are different types of matcha:
1. Ceremonial-Grade Matcha
Purpose: Best for traditional tea preparation and drinking on its own.
Flavor: Smooth, umami-rich, with minimal bitterness.
Color: Vibrant, bright green.
Texture: Silky and fine, dissolves well in water.
Uses: Drinking as a hot or iced tea, whisked with water.
Features: Made from the youngest, tenderest tea leaves, often handpicked and stone-ground.
2. Culinary-Grade Matcha
Purpose: Designed for cooking and baking.
Flavor: Stronger and slightly more astringent than ceremonial-grade.
Color: Slightly darker green with less vibrancy.
Texture: Fine but less delicate than ceremonial-grade.
Uses: Incorporating into lattes, smoothies, desserts (like your matcha cheesecake tart), and savory dishes.
Features: A more affordable option made from slightly older tea leaves.
3. Premium-Grade Matcha
Purpose: A versatile middle ground between ceremonial and culinary-grade matcha.
Uses: Drinking (especially in lattes) or high-quality recipes that highlight matcha.
Flavor: Balanced with a hint of sweetness and some bitterness.
Color: Bright green, though not as vivid as ceremonial-grade.
Texture: Fine, dissolves well, suitable for both drinking and cooking.
🥣Ingredients
- All-purpose flour – Provides structure and a soft crumb for the matcha sponge.
- Salt – Enhances overall flavor and balances the sweetness.
- Baking soda – Helps the cake rise and stay light.
- Matcha powder – Use high-quality culinary or ceremonial-grade matcha for vivid color and flavor.
- Unsalted butter – Adds rich flavor and moisture to the cake.
- Granulated sugar – Sweetens and creates a tender crumb.
- Eggs – Bind the ingredients and add structure.
- Buttermilk – Adds tanginess and keeps the cake extra soft.
- Cream cheese – Forms the base of the strawberry frosting; creamy and tangy.
- Butter (for frosting) – Helps create a smooth, rich texture.
- Freeze-dried strawberry powder – Brings natural pink color and real strawberry flavor.
- Powdered sugar – Sweetens and thickens the frosting.
- Sprinkles (optional) – For a fun and festive touch!
See recipe card for quantities.
📖Instructions
Step 1:
Preheat the oven to 175°C (350°F). Grease an 8×8-inch (20×20 cm) square pan and line it with parchment paper for easy removal. Mix dry ingredients. In a medium bowl, whisk together flour, salt, baking soda, and matcha powder. Set aside.
Step 2:
Cream butter and sugar. In a stand mixer with a paddle attachment, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Add eggs. Beat in the eggs one at a time, mixing well after each addition. Combine wet and dry. Add the flour mixture in 2–3 additions, alternating with buttermilk. Mix gently until just combined. Avoid overmixing.
Step 3:
Bake. Spread the batter evenly into the prepared pan and bake for 30–38 minutes, checking at 28 minutes. It’s ready when a toothpick comes out clean or with a few moist crumbs. Cool completely before removing the cake from the pan.
Step 4:
Make the frosting. Beat cream cheese and butter together until smooth. Gradually add powdered sugar and strawberry powder until creamy and spreadable. Assemble. Spread the frosting evenly over the cooled cake. Add sprinkles if desired. Slice and enjoy!
Hint: Make sure to keep your cake is completely cooled before frosting.
Substitutions and Variations
- Buttermilk: Replace with regular milk mixed with 1 teaspoon of lemon juice or vinegar.
- Cream cheese: Use mascarpone for a slightly milder flavor.
- Matcha powder: Swap for hojicha tea powder. Can even use cocoa powder, but I would use more.
- Freeze-dried strawberry powder: Use raspberry powder or finely crushed freeze-dried berries for variation.
- Cupcakes: Bake the batter in a muffin tin for 18–22 minutes to make matcha cupcakes with strawberry frosting.
- Layer cake: Double the recipe and bake in two 8-inch round pans for a stunning layered dessert.
- Gluten-free: Substitute the flour for a 1:1 gluten-free baking blend.
- Vegan: Use vegan butter, plant-based milk mixed with lemon juice, and a flax egg alternative.
Equipment
You do need some equipment for this recipe.
- 8×8-inch (20×20 cm) square cake pan
- Electric stand mixer or hand mixer
- Mixing bowls and whisk
- Rubber spatula
- Wire cooling rack
- Offset spatula for frosting
Storage
Store the cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture.
You can also freeze unfrosted cake layers for up to 2 months—just wrap tightly in plastic wrap and thaw overnight before frosting.
Top Tip
For the most vibrant matcha color and flavor, sift your matcha powder before adding it to the flour. This prevents clumps and ensures an even green hue throughout the cake.
FAQ
Yes! You can bake the cake a day in advance, store it tightly wrapped, and frost it the next day.
The color depends on the quality of your matcha and oven temperature. Use high-grade matcha and avoid overbaking to preserve the green color.
It’s best to use freeze-dried strawberry powder since fresh berries add moisture and can make the frosting too runny.
Add a touch more strawberry powder—or a tiny drop of natural pink food coloring.
Easy Strawberry Matcha Cake
This Strawberry Matcha Cake is a simple single-layer snacking cake inspired by the flavors of a strawberry matcha latte. It’s kind of like a small sheet cake!
Ingredients
Cake
- 190g all-purpose flour
- Pinch of salt salt
- 2g baking soda
- 10g matcha powder
- 125g unsalted butter, softened
- 215g granulated sugar
- 2 large eggs
- 130 ml buttermilk, room temperature
Frosting
- 125g cream cheese, room temperature
- 62g butter, room temperature
- 20g freeze dried strawberry powder
- Pinch of salt
- 265g powdered sugar
- Optional: sprinkles
Instructions
- Preheat oven oven to 175°C (350°F). Grease an 8×8 inch (20×20 cm) square pan and line with parchment if desired. In a bowl, whisk together flour, salt, baking soda, and matcha powder. Set aside.
- In a bowl of an electric stand mixer fitted with the paddle attachment beat the softened butter and sugar until pale, light, and fluffy (2–3 minutes). Beat in the 2 eggs one at a time.
- Add the flour mixture in 2–3 additions, alternating with the buttermilk. Mix gently and stop as soon as it’s combined, do not overmix. Spread batter evenly in the pan. Bake 30–38 minutes, checking at 28 minutes. It’s done when a toothpick comes out clean or with a few moist crumbs. Let the cake cool completely and remove from pan.
- To make the frosting, beat cream cheese and butter until smooth and fluffy. Gradually beat in icing sugar and freeze dried strawberry powder until a spreadable consistency. Frost the cooled cake and add sprinkles if desired.
Comments
No Comments