Strawberry Matcha Recipe

Prepare dry ingredients

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan (or 8-inch for slightly taller cake). Whisk together all-purpose flour, cake flour, matcha powder, baking powder and salt until homogenous and no lumps remain.

Whip eggs and sugar

In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the 4 eggs on high speed until thick, pale and ribbon forms when the whisk is lifted (about 6–8 minutes). Gradually add the 3/4 cup granulated sugar and continue beating until glossy and increased in volume.

Combine wet with dry

Fold the dry ingredients into the egg mixture in two additions using a rubber spatula, keeping as much air as possible. In a small bowl combine the oil, warm milk and vanilla; drizzle into batter and gently fold until just combined and smooth.

Bake

Pour batter into prepared pan, smooth top. Bake 18–22 minutes, or until a toothpick inserted in center comes out clean and the top springs back. Cool in pan 10 minutes, then transfer to wire rack to cool completely. Trim or layer as needed for assembly.

Place finely chopped white chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until hot but not boiling (small bubbles on edges). Pour the hot cream over the chocolate and let sit 1 minute to soften, then whisk gently until smooth. Whisk in the 1 tbsp matcha powder (sifted) to avoid lumps, then whisk in the 1 tbsp room-temperature butter until ganache is glossy. If too thick when cool, warm gently in short bursts to reach spreadable consistency. Cool to slightly thickened but still pourable (about 80–90°F / 27–32°C) before using between layers or as glaze.

Prepare purée and gelatin

Place hulled strawberries (10 oz) and 1/4 cup sugar with 1 tbsp lemon juice in a blender and purée until very smooth. Push purée through a fine sieve to remove seeds if desired. Sprinkle 1 tsp powdered gelatin over 2 tbsp cold water to bloom for 5 minutes. Warm the bloomed gelatin gently (micro 5–10 seconds or over a double boiler) until liquid but not boiling. Stir a tablespoon of warm purée into the gelatin to temper, then whisk the gelatin mixture into the remaining purée until uniform. Chill briefly until thickened but not set (checks the temp ~70°F / 21°C).

Whip cream

Whip 1 cup cold heavy cream to soft peaks. Reserve about 2 tablespoons whipped cream if you want a marbled effect; otherwise proceed. Fold about one-third of the whipped cream into the cooled strawberry purée to lighten, then gently fold in the remaining whipped cream until smooth and airy. Do not overmix. Transfer mousse to a piping bag or bowl and refrigerate to set slightly (30–45 minutes) before assembly.

Put the 6 oz chopped white chocolate in a heatproof bowl. Heat 3/4 cup heavy cream until steaming but not boiling, then pour over the chocolate. Let sit for 1 minute, then whisk until smooth. If using, whisk in the freeze-dried strawberry powder for extra color and flavor. Chill the ganache in the refrigerator until it reaches a spreadable but still pipeable texture (thicker than pourable ganache) — about 1–2 hours depending on fridge. For a lighter texture, whip the chilled ganache with a hand mixer briefly to aerate (10–20 seconds) until it becomes fluffy but stable. Use as a piped decorative finish or between thin sponge layers.

Bloom 1/2 tsp gelatin in 1 tbsp cold water for 5 minutes. Meanwhile, heat 1/2 cup strawberry purée with 2 tbsp sugar and 1 tsp lemon juice in a small saucepan until gently simmering and sugar dissolves. Remove from heat and whisk in the melted gelatin until fully combined and glossy. Cool slightly until it thickens to a syrupy consistency for an insert (about 90–100°F / 32–38°C) or slightly warmer to pour as a glaze. If making an insert, pour into a small ring or silicone mold, chill until set, then use as a frozen or chilled insert while assembling cake layers.

Layering

If you baked one sponge, slice horizontally to create two layers (or use multiple smaller rounds). Brush each sponge layer lightly with neutral/simple syrup (about 1 tbsp per layer) to keep moist. Place bottom sponge on serving plate or cake board.

Add matcha ganache and mousse

Spread a thin, even layer (about 1/4–1/3 cup) of cooled matcha ganache over the bottom sponge. Pipe or spoon a ring of strawberry mousse leaving space in center if you plan to add a strawberry gel insert. If using the gel insert, place chilled/frozen gel disc into center and cover with more mousse to level with edges.

Second layer

Place second sponge layer on top gently. Press lightly to adhere. Spread a thin crumb coat of the strawberry whip ganache over the sides and top to lock crumbs; refrigerate 20–30 minutes to set.

Final coat and decoration

Apply a smooth final layer of strawberry whip ganache, piping or smoothing as desired. Optionally drizzle or pipe additional matcha ganache over top for contrast, use remaining strawberry gel as mirror-like small pools, and garnish with sliced fresh strawberries, a dusting of matcha, or edible gold leaf. Chill cake at least 1 hour before serving to allow mousse and ganaches to set. Bring to near-room temperature (15–20 minutes) before slicing for best texture.