Strawberry Matcha Cake with Fresh Strawberry Frosting

This cake brings together earthy matcha sponge and a real strawberry buttercream that tastes like peak summer. The pink and green layers make it feel like a celebration, but the steps are simple enough for a relaxed afternoon bake.

The frosting relies on fresh berries reduced down to a paste, so the strawberry flavor is bright and natural, never cloying. It’s the kind of cake that gets even better after a few hours in the fridge, when the layers settle and every bite is soft and creamy.

What Makes This Cake a Keeper

I keep coming back to this cake because the matcha stays present without tipping into bitterness. The sponge is tender with a fine crumb, and the strawberry buttercream has little flecks of real fruit running through it. Nothing artificial, no neon colors needed.

The assembly is forgiving. You don’t need to smooth the sides into a perfect shell. A swoop of frosting on top and berries around the base will look like you meant it, and the sliced cross-section will wow anyone at the table.

Ingredients

• 2 ½ cups all-purpose flour: spooned and leveled, not scooped
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp matcha powder: use culinary grade, not ceremonial, for a strong green color
• 3 large eggs: at room temperature
• ¾ cup neutral oil: like canola or vegetable oil
• 1 cup whole milk: at room temperature
• 1 tsp vanilla extract
• For the strawberry buttercream:
• 1 ½ cups fresh strawberries: hulled and roughly chopped
• 1 ½ cups unsalted butter: softened to cool room temperature
• 4 cups powdered sugar: sifted
• 1 tsp vanilla extract
• Pinch of salt

Variations / Substitutions

• Swap the matcha for cocoa powder: use ½ cup Dutch-process cocoa and reduce the flour by ¼ cup for a chocolate strawberry cake.
• Use freeze-dried strawberry powder: blend freeze-dried berries into a powder and stir 3 tbsp into the buttercream for deeper color and a more intense flavor.
• Make it dairy-free: use a neutral plant milk and a vegan butter block in the frosting. The cake itself is already oil-based, so it stays moist.

If you enjoy this combination, my Vanilla Bean Layer Cake with Fresh Berries is another favorite.

How to Make Strawberry Matcha Cake

Step 1: Reduce the Strawberries

Place the 1 ½ cups chopped strawberries in a small saucepan over medium heat. Cook them for about 8 minutes, stirring often, until they break down and the mixture thickens enough to leave a trail when you drag a spatula across the bottom.

Scrape the reduction into a bowl and let it cool completely. This step deepens the strawberry flavor and removes excess liquid that would make the buttercream soupy.

You should end up with about ⅓ cup of thick puree. If it’s more than that, just keep cooking it down a little longer.

Step 2: Mix the Cake Batter

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment. In a large bowl, whisk the 2 ½ cups flour, 1 ½ cups sugar, 1 tbsp baking powder, ½ tsp salt, and 2 tbsp matcha powder until evenly combined.

In a separate bowl, whisk the 3 eggs, ¾ cup oil, 1 cup milk, and 1 tsp vanilla. Pour the wet mixture into the dry ingredients and stir just until no streaks of flour remain. The batter will be smooth and a vivid green. Divide it evenly between the pans and tap them lightly on the counter to release any large air bubbles.

Bake for 22 to 25 minutes, until the centers spring back when pressed and a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack to cool completely.

Step 3: Whip the Buttercream

With a stand mixer or hand mixer, beat the 1 ½ cups softened butter on medium speed for about 3 minutes, until it looks pale and fluffy. Scrape down the bowl and add the cooled strawberry reduction, 1 tsp vanilla, and a pinch of salt. Mix until combined.

Reduce the speed to low and add the 4 cups sifted powdered sugar in two additions, scraping the bowl after each. Once all the sugar is incorporated, increase to medium speed and beat for another minute. The buttercream should be smooth, spreadable, and hold a soft peak. If it feels too stiff, add a teaspoon of milk to loosen it.

The color will be a natural soft pink with tiny strawberry flecks. Don’t expect a candy-bright shade, real fruit won’t give you that.

Step 4: Frost and Slice

If your cake layers have domed tops, use a serrated knife to level them. Place one layer on a serving plate and spread about 1 cup of buttercream over the top. Set the second layer on and spread the remaining frosting across the top and down the sides with an offset spatula. You can make swoops on top for a rustic look.

Heap any extra fresh strawberry slices in the center or around the base of the cake. Slice and serve right away, or chill it for 30 minutes first if you want cleaner cuts. The green and pink layers look stunning on the plate.

A Few Tips for a Beautiful Cake

• Let the strawberry reduction cool fully before adding it to the butter. Warm puree melts the butter and ruins the frosting’s texture, so give it at least 20 minutes.
• Sift the matcha powder with the flour if it’s clumpy. A few extra seconds ensures you won’t bite into a bitter green speck.
• Use the parchment paper trick. Cut rounds to fit the pan bottoms for a guaranteed no-stick release.
• If your kitchen is warm, pop the cake layers in the fridge for 15 minutes before frosting. A cold crumb is less likely to tear.

Bake times by pan:

Keeping the Cake Fresh

Refrigerate the frosted cake covered loosely with plastic wrap for up to 4 days. The flavor actually develops overnight. Bring slices to room temperature for about 20 minutes before eating so the buttercream softens.

Frequently Asked Questions

Why did my cake layers dome?

Oven temperature was likely a touch high, or the pan sides heated faster than the center. Reduce the oven by 10°F next time and consider using baking strips or a water bath if it keeps happening.

Can I freeze the frosted cake?

Yes. Freeze it uncovered on a plate until the frosting is firm, about 1 hour, then wrap it tightly in plastic wrap and foil. It will keep for up to 2 months. Thaw in the fridge overnight.

How do I get even cake layers without a scale?

Use a serrated knife and a gentle sawing motion to level the domes. A turntable and ruler help, but you can eyeball it by setting the blade parallel to the counter.

Why is my buttercream grainy?

The powdered sugar probably wasn’t sifted, or you didn’t beat the sugar in long enough. Sift first, then beat on low to combine and on medium for a full minute after the sugar is in.

Strawberry Matcha Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 723

Ingredients Method Notes

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp matcha powder
• 3 large eggs, room temperature
• ¾ cup neutral oil
• 1 cup whole milk, room temperature
• 1 tsp vanilla extract
• 1 ½ cups fresh strawberries, hulled and chopped
• 1 ½ cups unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Method

 

1. Cook strawberries in a saucepan over medium heat for about 8 minutes until thickened to a paste. Cool completely.
2. Preheat oven to 350°F (175°C). Grease two 8-inch pans. Whisk flour, sugar, baking powder, salt, and matcha. In another bowl, whisk eggs, oil, milk, and 1 tsp vanilla, then combine with dry ingredients. Divide batter and bake 22-25 minutes. Cool fully.
3. Beat butter until pale, then mix in cooled strawberry reduction, 1 tsp vanilla, and salt. Gradually add powdered sugar, then beat until smooth and spreadable.
4. Level cake layers if needed. Place one layer on a plate, spread about 1 cup buttercream, top with the second layer, and frost the top and sides. Decorate with fresh strawberries and slice.

Notes

Let the cake layers cool completely before you start frosting. A short chill after assembly makes the slices clean and the frosting set. If the strawberry reduction is too thin, keep simmering until you have ⅓ cup; any extra liquid will break the buttercream.