Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon matcha powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup strawberries, pureed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking powder, baking soda, salt, and matcha powder. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely.
- For the Swiss meringue buttercream, whisk egg whites and sugar together in a heatproof bowl over simmering water until sugar dissolves.
- Remove from heat and beat until stiff peaks form. Gradually add softened butter and beat until smooth.
- Frost one layer of the cake with Swiss meringue buttercream and spread the strawberry puree on top.
- Place the second cake layer on top and frost the whole cake with remaining buttercream.
Notes
Serve slices with fresh whipped cream or sliced strawberries. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg