Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan (or two 6-inch pans) with parchment paper; lightly grease the sides.

Dry ingredients

In a medium bowl sift together the all-purpose flour, matcha powder, baking powder, and salt. Sifting removes lumps in the matcha and aerates the flour.

Wet ingredients

In a separate large bowl whisk the eggs and granulated sugar until well combined and slightly thickened (about 2–3 minutes by hand or 1–2 minutes with a mixer on medium). Whisk in the melted cooled butter, milk and vanilla until smooth.

Combine batter

Fold the dry ingredients into the wet mixture in two additions, gently mixing until just combined and no dry streaks remain. Avoid overmixing to keep the sponge light.

Bake

Pour batter into prepared pan(s), smooth the top, and bake for 20–28 minutes (20–22 minutes for two 6-inch pans, 25–28 minutes for one 8-inch) or until a toothpick inserted in the center comes out clean and the top springs back lightly.

Cool

Allow cake to cool in the pan for 10 minutes, then run a knife around the edges, invert onto a wire rack, remove parchment, and cool completely before assembling (about 1 hour). If cake domed, level with a serrated knife to create even layers.

Cloud Cream (Light Whipped Cream Stabilized)

Bloom gelatin (if using)

If using gelatin for extra stability, sprinkle 1/2 tsp gelatin over 1 tbsp cold water in a small bowl and let bloom for 5 minutes. Heat briefly (5–8 seconds) in the microwave or in a small pan until melted and clear; cool slightly but do not let set.

Prepare cream cheese

In a medium bowl beat the softened cream cheese until smooth and lump-free (about 1 minute). Add powdered sugar and vanilla and beat until incorporated.

Whip cream

In a chilled mixing bowl, whip the cold heavy cream to soft peaks. If using gelatin, drizzle the slightly cooled melted gelatin into the cream as you whip, then continue to whip to medium peaks.

Combine

Gently fold the sweetened cream cheese mixture into the whipped cream until uniform, keeping the texture light and airy. Taste and adjust sweetness if desired. Refrigerate until ready to use (up to 4 hours).

Fruit and Finish

Prepare fruit

Wash and dry strawberries and seasonal fruits. Hull and halve strawberries. If using larger fruit (peaches, plums), thinly slice. Reserve the nicest pieces for topping.

Optional glaze

Warm apricot jam with 1 tsp water in a small saucepan or microwave until thin and brushable. Strain if needed to remove lumps. Keep warm so it remains spreadable.

Assemble cake

If you baked a single layer, slice horizontally to make two layers. Place the first layer on a serving plate. Spread about one-third of the cloud cream evenly over the layer. Arrange a single layer of halved strawberries (and some seasonal berries) over the cream. Top with the second cake layer and press lightly to adhere.

Finish and decorate

Spread remaining cloud cream decoratively over the top and sides (reserve a few tablespoons for piping if desired). Arrange the reserved strawberries and seasonal fruits on top. Lightly brush fruits with the warm apricot glaze for shine (optional). Garnish with fresh mint leaves.

Chill and serve

Chill the assembled cake for at least 30 minutes to set the cream and allow flavors to meld. Slice with a sharp knife (dip blade in hot water and wipe between cuts for clean slices). Serve chilled or at cool room temperature within 24 hours for best texture.