Matcha Strawberry Cake with White Chocolate Buttercream Recipe
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Time to read 2 min
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Time to read 2 min
15-20 minutes
45 minutes
8-10 People
Approx. 1hr 20 minutes (including cooling & decorating)
160°C
Over the past year, flavoured matcha has gone from a quiet trend to a full-blown obsession for so many of us - think vanilla, maple syrup, to blueberry infusions showing up in cafés and all over the instagram feed. Inspired by this matcha renaissance, the recent heatwave and spirit of summer picnic season, we’ve created a cake that blends the best of both worlds.
This recipe features a soft, cloud-like matcha sponge, gently folded with fresh strawberries for a burst of seasonal sweetness. Topped with a white chocolate buttercream that’s as smooth as it is indulgent, this cake is a showstopper for any picnic blanket or sunny garden table. Whether you’re hosting a casual afternoon tea or a laid-back dinner party in the sun, this vibrant, flavour-packed bake deserves a spot on your summer menu.
250g yoghurt
250g flour
80g oil
2 eggs
2 tsp baking powder
1 tsp vanilla extract
Salt
100g sugar
150g chopped strawberries
100g double cream
100g white chocolate
10g pure matcha powder
1500g icing sugar
150g unsalted butter
Strawberry Sponge:
1. Add the wet ingredients mix together with the sugar
2. Sieve the dry ingredients
3. Fold in the strawberries
4. Divide into 2 6” tins (lined with parchment paper)
5. Bake at 160 for 45 minutes, until just springing back.
Matcha White Chocolate Buttercream:
4. Melt white chocolate and double cream together
5. Whip the butter and then add icing sugar
6. Add the matcha powder and the cooled ganache
7. Whip until light and fluffy
Baker's Notes & Top Tips!
1. Sifting the flour and baking powder is important, as it helps distribute the ingredients evenly and prevents lumps, giving a finer and more even crumb.
2. To avoid streaky batter or soggy spots, pat the strawberries dry and fold them in gently just until evenly distributed.
3. Let the ganache cool fully before adding to the buttercream - if it's even slightly warm, it can melt the butter and cause your frosting to split or go slack.
It can help! Cooling the sponges fully - even for 15-20 minutes - makes them easier to frost and stops the buttercream from melting.
Yes - it helps prevent sticking and makes it easier to remove the cakes cleanly after baking.
Absolutely. Store it in the fridge for up to 3 days. Let it come to room temperature and re-whip before using.
By Annabel Lui
Annabel is the co-founder of Cutter & Squidge and takes inspiration from around the world to create delicious bakes for our blog and collections.
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