Name: Matcha Strawberry Shortcake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
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)

Description

A delightful twist on the classic dessert featuring matcha green tea and fresh strawberries.

Ingredients

Scale

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)

Instructions

Preheat the oven to 375°F (191°C) and 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.
Chill a mixing bowl, then pour heavy cream, powdered sugar, and vanilla into the bowl, whisking until stiff peaks form.
Assemble the cake: 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 and decorate with additional whipped cream and strawberries.
Refrigerate for at least 1 hour before serving.

Notes

For best flavor, use fresh, ripe strawberries. Chill the mixing bowl for better whipped cream results.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 piece
Calories: 400
Sugar: 18g
Sodium: 150mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 5g
Cholesterol: 150mg

Keywords: matcha, strawberry, shortcake, dessert, cake