This is a recipe for light and fluffy layered Matcha Strawberry Shortcake, filled with whipped cream and fresh sliced strawberries. One slice and you’re in heaven!
I made this Matcha Strawberry Shortcake for my birthday earlier this year, and didn’t expect all the requests for the recipe!
I’m finally getting around to posting this recipe for my light and fluffy Matcha Strawberry Shortcake.
What is a shortcake?
A shortcake is a sweet dessert with a crumbly bread/biscuit and is commonly served with sweetened, macerated strawberries. and whipped cream.
Traditional shortcake has more of a biscuit-like texture, made with flour, butter, sugar, cream, leavener, and/or eggs.
Modern shortcakes can be made with a biscuit or sponge cake.
My version is more of a light and fluffy layered chiffon cake, based on my Perfect Swiss Cake Roll recipe.
What’s in it?
The cake layers are a matcha green tea-flavoured chiffon cake.
It’s sandwiched with whipped cream and sliced fresh strawberries.
How to make the cake
Refer to this post for additional tips on making the chiffon cake.
The only addition to the recipe is matcha powder.
Once the cake is baked, you won’t need to roll it.
Cool the cake.
Slice the cake in half, width wise.
Make the whipped cream:
In a chilled bowl, add in the heavy whipping cream, powdered sugar and vanilla extract.
Whisk until the cream reaches stiff peaks.
Assemble the cake:
Place one layer of matcha cake onto a parchment lined baking tray.
Place a thin layer of whipped cream onto the surface of the cake (spread smoothly with an offset spatula).
Add the sliced strawberries over the cream.
Dollop and spread another layer of cream on top of the strawberries.
Layer the second cake over top.
Trim the edges on each side with a sharp serrated knife. (These can be the chef’s snack! ;-))
Spread a thin layer of cream on top of the cake.
Pipe additional cream on the top of the cake and decorate with more strawberries and matcha powder.
Chill the cake in the refrigerator for at least 1 hour prior to serving.
How big of a cake does this make?
It makes a 2-layered 4.5″ by 9″ cake.
Can I omit the matcha powder?
Sure, you can use another flavour instead.
Can I use another fruit?
Sure, just be sure to pat the fruit dry before placing it onto the whipped cream layer.
Mangoes, raspberries or a combination of fruit would be great on this cake.
Other recipes you may like
If you enjoyed this, be sure to check out these recipes:
Light and fluffy cake, sandwiched with whipped cream and strawberries — it’s dreamy yet decadent at the same time.
Before you know it, you’ll have inhaled your slice of cake!
Let me know if you try out this recipe. I’d love to see your creations! Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Matcha Strawberry Shortcake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 3 egg yolks
- 30 g granulated cane sugar
- 30 g avocado oil or any light vegetable oil
- 30 ml whole milk
- ½ tsp vanilla extract
- 45 g cake flour sifted
- 15 g matcha sifted
- 3 egg whites room temperature
- ¼ tsp cream of tartar or lemon juice
- 30 g granulated cane sugar
- 1 ½ C heavy whipping cream (36% MF or higher)
- 1 Tbsp powdered sugar
- 1 tsp vanilla extract
- 2 C fresh strawberries sliced and patted dry
Make the cake:
- Prepare a 9" by 13" baking tray with parchment paper.
- Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).
- Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.
- Preheat the oven to 375°F/191°C.
- Combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.
- Sift in the cake flour and matcha over top of the egg yolk mixture and fold gently to combine, until there are no lumps. Set aside.
- In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.
- Turn on the mixer on low speed.
- Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
- Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.
- Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
- Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.
- Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.
- Add the next 3rd of the egg white mixture, and continue to fold until the egg whites are incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.
- Transfer the cake batter to a 9″ by 13″ baking tray lined with parchment paper.
- Give the tray a few taps to release any trapped air bubbles.
- Bake at 375°F/191°C for 14-15 minutes, until the cake surface is golden brown, and dry to the touch. When lightly pressed, it will spring back.
- Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.
- Let the cake cool on a cooling rack for 10-15 minutes.
- Slice the cake in half, width-wise.
Make the whipped cream:
- While the cake is cooling, make the whipped cream.
- Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.
- Pour the heavy cream into the chilled bowl, add in the powdered sugar and vanilla extract and use a whisk to whip to stiff peaks. (Don’t overwhip or the cream will turn into butter).
- Place a matcha cake layer onto a piece of parchment paper.
- Spread a thin layer of whipped cream over the cake using an offset spatula.
- Add the sliced strawberries to cover the entire surface of the cake.
- Dollop and spread more whipped cream over the strawberries.
- Place the second matcha cake layer on top.
- Trim off the edges with a sharp, serrated knife.
- Spread another thin layer of whipped cream over the cake.
- Pipe additional cream on the top of the cake and decorate with strawberries and matcha powder.
- Chill the cake in the refrigerator for at least 1 hour prior to serving.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.