Strawberry Matcha Cake: When Your Grocery List Gets Unexpected

Why I Made This

Last weekend, I found a box of frozen strawberries hiding behind the spinach. It’s been one of those days—too much coffee, too many tabs open, and suddenly I crave something weird. Not a brownie, not even a lemon cake. Something green, something pink. That’s how this cake started. I was thinking about the quiet thrill of biting into something where the tang of strawberries hits your tongue just right with the grassy earthiness of matcha. It’s not some polished, Instagram-perfect recipe. It’s about making the odd bits work for you—whatever’s in your fridge, whatever’s calling for a little spice-up.

Honestly, I never thought a layer of bright pink strawberries and muted green matcha would turn into something worth writing about. But here we are, and honestly? It might be exactly what we all need—something a bit unexpected, just like today.

Strawberry Matcha Layer Cake

This layered cake features a vibrant pink strawberry layer contrasted with a muted green matcha layer, achieved through baking with flavored batters that set into firm textures. The cake has a moist crumb with distinct layers that are visually striking, showcasing smooth frosting and colorful interior slices.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Main Course

Cuisine: Fusion

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour divided for batter
• 1 cup granulated sugar
• 1/2 cup unsalted butter melted
• 3 large eggs
• 1/2 cup milk
• 2 teaspoons matcha powder for green layer
• 1 cup pureed strawberries for pink layer
• 1 teaspoon vanilla extract
• pinch salt

Equipment

• Two 8-inch round cake pans
• Electric mixer or whisk
• Mixing Bowls
• Spatula
• Cooling rack
• Knife

Method

 

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a large mixing bowl, whisk together 1 1/2 cups flour, sugar, and salt until combined. Add melted butter, eggs, milk, and vanilla extract. Mix until the batter is smooth and homogeneous.
3. Divide the batter evenly into two separate bowls. To one, add 2 teaspoons of matcha powder and stir until fully incorporated, creating a vibrant green batter. To the other, fold in the pureed strawberries to achieve a bright pink batter.
   1 cup pureed strawberries, 2 teaspoons matcha powder
4. Pour the green batter into one prepared cake pan and the pink batter into the other. Smooth the tops with a spatula to ensure even layers.
5. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be firm with slight springs when touched.
6. Allow the cakes to cool in pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, carefully level the tops if necessary.

Maybe I’ll top it with more strawberries, maybe a drizzle of honey—who knows. That’s the fun part. It’s not about perfection. It’s about how weird ingredients come together when you’re not looking for them to be perfect. Just some strawberries, matcha, eggs, and what’s left in the fridge. That’s enough to make this. And maybe, just maybe, it’s enough to make your day a little brighter too.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.