Strawberry, matcha & sudachi recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Chez Muffy›Strawberry, Matcha & Sudachi Recipe

Strawberry, Matcha & Sudachi Recipe

Inspired by Chez Muffy
Time2h
Serves6

Strawberries from Ile d'Orléans, Matcha sponge cake, puff rice, strawberry and sudachi sorbet

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Ingredients

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Strawberry Matcha Sponge Cake

Strawberry and Sudachi Sorbet

Puff Rice Topping

Method

Preparation of Matcha Sponge Cake

1

Mix Dry Ingredients

In a bowl, sift together all-purpose flour, matcha powder, baking powder, and granulated sugar.

2

Whisk Eggs

In another bowl, whisk the eggs with vanilla extract until frothy.

3

Combine Mixtures

Gradually add the dry ingredients to the egg mixture, alternating with milk and melted butter. Mix until just combined.

4

Bake

Pour the batter into a greased cake pan and bake at 350°F (175°C) for about 25 minutes or until a toothpick comes out clean.

Making Strawberry and Sudachi Sorbet

5

Prepare Strawberry Puree

Blend the hulled strawberries until smooth. Strain if desired.

6

Make Syrup

In a saucepan, combine water and sugar. Heat until sugar dissolves completely. Allow to cool.

7

Combine Ingredients

Mix the strawberry puree with sudachi juice and cooled syrup. Stir well.

8

Freeze Sorbet

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, or pour into a container and freeze, stirring every 30 minutes until set.

Prepare Puff Rice Topping

9

Melt Butter

In a pan, melt the butter over medium heat.

10

Toast Puffed Rice

Add puffed rice to the melted butter, stir to coat, and season with salt. Cook for a few minutes until lightly golden.