This Strawberry Matcha Loaf Cake combines the earthy flavor of matcha with sweet, vibrant strawberries for a stunning dessert that's as beautiful as it is delicious. A tender matcha loaf serves as the base, while a light strawberry mascarpone cream and concentrated strawberry puree add layers of fresh berry flavor. Perfect for spring gatherings, afternoon tea, or whenever you're craving a unique matcha dessert.
My other recipes are also really delicious! Check out the matcha warabi mochi as well as my strawberry matcha cake.
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How to Make Strawberry Puree
- Blend the strawberries until completely smooth.
- Pass the mixture through a fine-mesh sieve into a saucepan to remove the seeds.
- Simmer over medium heat for about 15 minutes, stirring occasionally, until the puree thickens and reduces.
- Allow the puree to cool completely before refrigerating.
- Once chilled, the puree is ready to use in the cream and for decorating.
🥣Ingredients
- Strawberries – Fresh strawberries are blended and reduced into a concentrated puree that adds bright berry flavor throughout the dessert.
- Eggs – Provide structure, richness, and help create a light, tender crumb.
- Granulated Sugar – Sweetens the cake and contributes to its soft texture.
- Heavy Cream (Room Temperature) – Adds moisture and richness to the loaf cake batter.
- Butter (Melted) – Enhances flavor and creates a moist, buttery cake.
- Flour – Forms the foundation of the loaf cake and provides structure.
- Baking Powder – Helps the cake rise and achieve a light texture.
- Matcha Powder – Adds earthy green tea flavor and a beautiful natural green color.
- Salt – Balances the sweetness and enhances the overall flavor.
- Butter (Softened) – Piped along the center of the batter to encourage an even bakery-style crack while baking.
- Heavy Cream (Cold) – Whipped with mascarpone to create a light and fluffy topping.
- Mascarpone Cheese – Adds a rich, creamy texture and subtle tanginess to the strawberry cream.
- Powdered Sugar – Sweetens the whipped topping to your preferred taste.
- Optional Garnishes: Chopped Strawberries and Fresh Mint – Add freshness, color, and an elegant finishing touch.
See recipe card for quantities.
📖Instructions
Step 1:
Blend the strawberries and strain through a sieve into a saucepan. Simmer over medium heat for 15 minutes, or until thickened. Allow the puree to cool completely, then refrigerate until needed.
Step 2:
Preheat the oven to 165°C (330°F). Grease a 25cm loaf pan and line it with parchment paper.
In a medium bowl, sift together the flour, baking powder, matcha powder, and salt. Set aside.
Step 3:
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed until light, fluffy, and pale in color.
Add the heavy cream and melted butter, mixing until combined.
Gradually add the dry ingredients and mix until a smooth, even batter forms.
Step 4:
Pour the batter into the prepared loaf pan and smooth the surface.
Place the softened butter into a small piping bag or plastic bag with the corner snipped off. Pipe a thin line of butter down the center of the batter. This helps create an attractive split along the top of the loaf.
Step 5:
Bake for 60–70 minutes, or until a wooden skewer inserted into the center comes out clean.
Allow the cake to cool completely before slicing into approximately 2cm thick slices.
In a large bowl, whip together the cold heavy cream, mascarpone cheese, and half of the prepared strawberry puree until medium peaks form.
Taste and add powdered sugar as desired.
Step 6:
Pipe generous dollops of strawberry cream onto each slice of cake.
Heat a metal tablespoon in hot water and wipe it dry. Gently press the back of the spoon into each dollop to create a small divot.
Pipe the remaining strawberry puree into the divots.
Garnish with chopped strawberries and fresh mint if desired.
Hint: freeze dried strawberries are great for adding flavor without added moisture!
Substitutions and Variations
- Frozen strawberries: Can be used in place of fresh strawberries. Thaw completely and drain excess liquid before blending.
- Mascarpone substitute: Full-fat cream cheese can be used for a slightly tangier flavor.
- Different berries: Replace strawberries with raspberries, blackberries, or mixed berries for a variation on the topping.
- Extra matcha flavor: Increase the matcha slightly for a stronger green tea taste.
- Layer cake version: Bake the batter in round cake pans and assemble as a layered celebration cake.
- Citrus twist: Add lemon zest to the batter or cream for a brighter flavor profile.
Equipment
You do need some equipment for this recipe.
- 25cm loaf pan
- Parchment paper
- Blender or food processor
- Fine-mesh sieve
- Medium saucepan
- Stand mixer or hand mixer
- Mixing bowls
- Spatula
- Piping bags
- Metal tablespoon
- Wire cooling rack
Storage
Store the plain loaf cake in an airtight container at room temperature for up to 3 days.
Once topped with the strawberry mascarpone cream, store the cake in the refrigerator for up to 3 days. Because the cream contains dairy, refrigeration is recommended.
The loaf cake can also be frozen without the topping for up to 2 months. Thaw overnight in the refrigerator before serving.
Top Tip
For the best flavor and texture, make sure the strawberry puree is fully cooled before adding it to the whipped cream. Warm puree can cause the cream to lose volume and become unstable.
FAQ
Matcha has a lightly earthy, grassy flavor that pairs beautifully with the natural sweetness and slight acidity of strawberries. Together they create a balanced and sophisticated dessert.
The line of softened butter encourages the loaf to split evenly as it bakes, creating a professional bakery-style appearance.
Yes. The puree can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
Yes. Culinary-grade matcha works well for baking and provides excellent flavor and color.
Strawberry Matcha Loaf Cake
A tender matcha loaf serves as the base, while a light strawberry mascarpone cream and concentrated strawberry puree add layers of fresh berry flavor.
Ingredients
- 400g Strawberries
- 270g eggs
- 300g granulated sugar
- 160g heavy cream, room temperature
- 105g butter, melted
- 290g flour
- 5g baking powder
- 10g matcha powder
- pinch of salt
- 1 tablespoon butter, softened
- 350g heavy cream, cold
- 125g mascarpone, room temperature
- powdered sugar to taste
- Optional: chopped strawberries and fresh mint for garnish
Instructions
- Blend strawberries and pass through a sieve into a saucepan. Simmer over medium heat for 15 minutes until thickened. Allow to cool completely and refrigerate.
- Preheat the oven to 165C/330F. Grease and line a 25cm loaf pan with parchment. In a medium bowl, sift together all purpose flour, bakng powder, matcha, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment beat the eggs and sugar on medium speed until fluffy/light in color. Mix in heavy cream and melted butter. Slowly add in the dry ingredients until the batter is smooth and even.
- Pour the batter into the prepared loaf pan and spread so that the top is even. Transfer 1 tablespoon of softened butter to a plastic bag and pipe a thin line of butter down the middle of the batter. Bake the cake for 60-70 min until a wooden skewer comes out clean. Allow to fully cool before slicing into 2cm thick slices.
- In a large bowl, whip together heavy cream, mascarpone, and half of the strawberry puree until medium peaks. Pipe large dollops of strawberry cream onto each slice of cake. Heat a metal tablespoon in hot water and wipe it dry. Press the spoon into the cream to create a divot. Pipe the remaining strawberry puree into the divots. Optionally garnish with chopped strawberries and fresh mint.
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