Matcha Strawberry Shortcake

Matcha Strawberry Shortcake is a delightful twist on the classic dessert. This recipe combines the earthy taste of matcha green tea with the sweetness of ripe strawberries and the creaminess of whipped cream. Perfect for any occasion, this cake is both visually stunning and deliciously satisfying.

Why Make This Recipe

There are many reasons to make Matcha Strawberry Shortcake. First, it’s a unique and beautiful dessert that impresses your guests. The vibrant green color and bright red strawberries create a lovely presentation. Second, matcha brings a healthful element to the treat, offering antioxidants and a gentle boost of energy. Finally, this cake is fun to make! Layering the ingredients for a beautiful finish makes it a great activity for families or friends to enjoy together.

How to Make Matcha Strawberry Shortcake

Making Matcha Strawberry Shortcake is simple and enjoyable. Follow the steps below, and you’ll create a tasty dessert that everyone will love.

Ingredients

3 egg yolks
30 g granulated cane sugar (for cake)
30 g avocado oil (or any light vegetable oil)
30 ml whole milk
1/2 teaspoon vanilla extract (for cake)
45 g cake flour (sifted)
15 g matcha (sifted)
3 egg whites (room temperature)
1/4 teaspoon cream of tartar (or lemon juice/vinegar)
30 g granulated cane sugar (for egg whites)
1 1/2 cups heavy whipping cream (36% MF or higher)
1 tablespoon powdered sugar
1 teaspoon vanilla extract (for whipped cream)
2 cups fresh strawberries (sliced and patted dry)

Directions

Make the Cake: Preheat the oven to 375°F (191°C). Line a 9" x 13" baking tray with parchment paper. Whisk egg yolks with 30g of sugar until combined. Add avocado oil, milk, and vanilla. Sift in cake flour and matcha, then fold until smooth. In a separate bowl, beat egg whites until foamy. Add cream of tartar and gradually add 30g sugar until soft peaks form. Fold the egg whites into the yolk mixture. Bake the batter for 14-15 minutes until golden and springy. Cool and slice the cake in half.
Make the Whipped Cream: Chill a mixing bowl. Pour heavy cream, powdered sugar, and vanilla into the bowl. Whisk until stiff peaks form.
Assemble: Place one piece of cake on parchment. Spread whipped cream on top, add sliced strawberries, and top with more whipped cream. Place the second cake layer on top. Decorate with additional whipped cream and strawberries.
Chill and Serve: Refrigerate for at least 1 hour before serving to let the flavors meld together.

How to Serve Matcha Strawberry Shortcake

Serve Matcha Strawberry Shortcake chilled. You can cut it into squares and place it on plates. Add a few extra strawberries or a dollop of whipped cream on top for a beautiful touch.

How to Store Matcha Strawberry Shortcake

Store any leftover Matcha Strawberry Shortcake in the refrigerator. Keep it covered with plastic wrap or in an airtight container. It should stay fresh for up to 2-3 days.

Tips to Make Matcha Strawberry Shortcake

Use fresh, ripe strawberries for the best flavor.
Make sure the egg whites are at room temperature for better volume when whipped.
Sift the matcha and flour to avoid clumps in the cake.
Chill the mixing bowl for the whipped cream for better results.

Variation

You can experiment with different fruits in this recipe. Try peaches, raspberries, or blueberries instead of strawberries for a fun twist. You can also add a layer of flavored jam, like strawberry or raspberry, between the cake layers for extra sweetness.

FAQs

1. Can I use a different type of flour?
Yes, you can use all-purpose flour, but it may change the texture of the cake slightly.

2. Is matcha safe for children?
In small amounts, matcha is generally safe for children. However, if you have concerns, consult a healthcare professional.

3. How can I make this recipe gluten-free?
You can substitute cake flour with a gluten-free cake mix or almond flour. Just make sure the other ingredients are also gluten-free.

Enjoy making and sharing this delicious Matcha Strawberry Shortcake!