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Strawberry Matcha Latte Cake topped with fresh strawberries and matcha powder

Strawberry Matcha Latte Cake

A delightful blend of vibrant matcha cake layered with a creamy topping and fresh strawberries, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 26 minutes
Total Time 51 minutes
Servings: 9 servings
Course: Dessert, Snack
Cuisine: Fusion, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients for the Cake
  • 1 1/4 cups all-purpose flour
  • 1 1/2 tablespoons matcha powder Use ceremonial-grade for best results.
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar Consider using monk fruit sweetener for a healthier option.
  • 1/2 cup whole milk Almond milk can be used for a vegan option.
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
Cream Layer
  • 1 cup heavy cream Use coconut cream for a dairy-free option.
  • 8 ounces cream cheese, softened Opt for vegan cream cheese for a plant-based option.
  • 1/2 cup powdered sugar
Strawberry Topping
  • 1 1/2 cups fresh strawberries, chopped
  • 2 tablespoons strawberry jam
  • 1 teaspoon lemon juice
  • 6 whole strawberries, for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
  2. Whisk together the all-purpose flour, matcha powder, baking powder, and salt in a medium bowl until evenly combined.
  3. In a large bowl, beat the eggs and granulated sugar together until pale and fluffy.
  4. Add milk, vanilla extract, and melted butter to the egg mixture, whisking until smooth.
  5. Gently fold the dry ingredients into the wet mixture until no dry streaks remain.
  6. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 22 to 26 minutes, checking for doneness with a toothpick.
  2. Let the cake cool completely in the pan.
Cream Layer Preparation
  1. Beat together the softened cream cheese and powdered sugar until smooth.
  2. Whip the heavy cream to soft peaks and fold it into the cream cheese mixture until airy.
Final Assembly
  1. Combine chopped strawberries, strawberry jam, and lemon juice in a small bowl, mashing lightly.
  2. Spread the cream layer evenly over the cooled matcha cake.
  3. Spoon the strawberry topping over the cream layer and chill for at least 1 hour.
  4. Garnish with whole strawberries before slicing and serving chilled.

Notes

Store in an airtight container in the fridge for up to 5 days. Pair with green tea or sparkling water for a delightful experience.