Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
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.
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
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.
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.
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.
