Fluffy Matcha Strawberry Shortcake Recipe : Light & Delicious Japanese Dessert

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Are you ready to experience the perfect fusion of Japanese elegance and classic American comfort? This Matcha Strawberry Shortcake is a show-stopping dessert that combines the earthy sophistication of matcha green tea with the sweet, juicy burst of fresh strawberries. Unlike traditional strawberry shortcake, this version features a feather-light Japanese sponge cake that melts in your mouth, layered with clouds of homemade whipped cream and ripe strawberries.

Whether you’re planning a special celebration, hosting a spring brunch, or simply want to treat yourself to something extraordinary, this matcha strawberry shortcake will not disappoint. The vibrant green layers create a stunning visual contrast with the ruby-red strawberries, making it perfect for Instagram-worthy dessert photos. Plus, the combination of flavors is absolutely divine – the slightly bitter, grassy notes of matcha perfectly balance the sweetness of the cream and berries.

Why You’ll Love This Matcha Strawberry Shortcake

This isn’t your ordinary strawberry shortcake. The Japanese-style sponge cake technique creates an incredibly light and airy texture that’s miles away from dense American biscuit-style shortcakes. Here’s what makes this recipe special:

• Ultra-fluffy texture: The chiffon-style cake is so soft and pillowy, it practically floats off your fork
• Perfect flavor balance: Earthy matcha, sweet cream, and tart-sweet strawberries create harmony in every bite
• Visually stunning: The green and red color combination is naturally beautiful and perfect for special occasions
• Not overly sweet: Unlike many American desserts, this cake has a subtle sweetness that lets the natural flavors shine
• Surprisingly light: You can enjoy a generous slice without feeling weighed down

Essential Ingredients for Matcha Strawberry Shortcake

The key to this recipe’s success lies in using quality ingredients. Let me walk you through what you’ll need and why each component matters.

For the Matcha Cake

For the Whipped Cream & Filling

Kitchen Equipment You’ll Need

Having the right tools makes all the difference when creating this delicate dessert. Here’s what you’ll need:

• 9×13 inch baking tray
• Electric mixer with whisk attachment
• Mixing bowls (at least 2 large bowls)
• Rubber spatula for folding
• Measuring cups and spoons
• Sharp serrated knife for slicing
• Offset spatula for frosting
• Oven preheated to 375°F
• Parchment paper
• Cooling rack

Step-by-Step Instructions

Preparing the Matcha Cake

1. Start by preheating your oven to 375°F (191°C) and lining your 9×13 inch baking tray with parchment paper. This prevents sticking and makes removal easier.

2. Separate your eggs carefully, placing whites in one clean mixing bowl and yolks in another. Make sure no yolk gets into the whites, as any fat will prevent proper whipping. Pro tip: Wipe your bowl and whisk with lemon juice using paper towel to ensure they’re completely grease-free.

3. In the egg yolk bowl, add 30g of sugar and whisk vigorously until the mixture becomes pale and slightly thick. Pour in the oil, milk, and vanilla extract, whisking until fully combined.

4. Sift the cake flour and matcha powder directly over the egg yolk mixture. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Use a sweeping motion from the bottom up, turning the bowl as you go. Continue until no lumps remain, but don’t overmix. Set this aside.

5. Now for the magic: making the meringue. Using your electric mixer with the whisk attachment, begin beating the room-temperature egg whites on low speed. Once they become foamy with small bubbles, add the cream of tartar.

6. Gradually increase the mixer speed to medium-high while slowly streaming in the remaining 30g of sugar. Continue whipping until the egg whites form soft, glossy peaks that curl gently when you lift the whisk. This should take 3-5 minutes.

7. Here comes the crucial step: folding the meringue into the batter. Add one-third of the fluffy egg whites to the matcha batter and gently fold using your spatula. This lightens the batter and makes incorporating the remaining whites easier.

8. Add half of the remaining egg whites and continue folding gently – remember, you’re trying to keep as much air in the mixture as possible. Finally, add the last portion and fold just until no white streaks remain.

9. Pour the batter into your prepared pan, spreading it evenly. Tap the pan on the counter a few times to release any large air bubbles.

10. Bake for 14-15 minutes. The cake is done when the surface is golden brown, springs back when lightly touched, and a toothpick comes out clean. Immediately drop the pan from about 12 inches height onto the counter – this prevents shrinkage. Let cool on a rack for 10-15 minutes.

Making the Whipped Cream

11. While the cake cools, prepare your whipped cream. For best results, use a chilled mixing bowl that you’ve placed in the refrigerator for at least 15 minutes.

12. Pour the heavy cream into the chilled bowl, add powdered sugar and vanilla extract. Using your electric mixer, whip on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to overwhip, or you’ll end up with butter!

Assembly

13. Once the cake has cooled, use a sharp knife to slice it in half width-wise, creating two rectangular layers.

14. Place the first layer on a piece of parchment paper or your serving platter. Spread a thin layer of whipped cream evenly across the surface using an offset spatula.

15. Arrange your sliced strawberries over the whipped cream, covering the entire surface. Make sure the strawberries are patted dry to prevent the cake from becoming soggy.

16. Dollop more whipped cream over the strawberries and spread carefully, ensuring the berries are well covered.

17. Gently place the second cake layer on top, pressing down very lightly to secure it.

18. Trim the edges with a serrated knife for clean, professional-looking sides. Spread a final thin layer of whipped cream over the top.

19. Get creative with decoration! Pipe additional whipped cream rosettes, add fresh strawberry slices, and dust with a little matcha powder for a beautiful finish.

20. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cake to set properly.

Expert Tips for Perfect Results

Room temperature ingredients: Eggs at room temperature whip better and create more volume. Take them out of the fridge 30 minutes before starting.

Quality matcha matters: Use culinary-grade matcha or better. Low-quality matcha can taste bitter and lack that vibrant green color.

Don’t skip the sifting: Sifting the cake flour and matcha prevents lumps and creates a smoother batter.

Gentle folding technique: This is crucial for maintaining the airy texture. Never stir vigorously or you’ll deflate the egg whites.

Fresh strawberries only: Frozen strawberries release too much moisture. Choose ripe but firm berries for best results.

Chill your cream bowl: Cold equipment helps cream whip faster and achieve better peaks.

Sharp knife for slicing: Use a sharp serrated knife and wipe it clean between cuts for neat slices.

Storage and Make-Ahead Tips

This matcha strawberry shortcake is best enjoyed within 24 hours of assembly, but you can prepare components ahead:

• Cake layers: Bake up to 1 day ahead, wrap tightly in plastic wrap, and refrigerate
• Assembled cake: Store covered in the refrigerator for up to 2 days, though the texture is best within 24 hours
• Whipped cream: Make fresh on the day of serving for best texture and stability
• Freezing: Not recommended as the whipped cream and strawberries don’t freeze well

Variations to Try

Mixed berry version: Combine strawberries with blueberries, raspberries, and blackberries for a berry medley shortcake.

Matcha white chocolate: Fold white chocolate shavings into the whipped cream for extra richness.

Individual portions: Use a round cookie cutter to create individual layered shortcakes for elegant plating.

Dairy-free option: Substitute coconut cream for heavy cream and use plant-based milk in the cake.

Frequently Asked Questions

Can I use regular all-purpose flour instead of cake flour?

Cake flour creates a more tender crumb due to its lower protein content. If using all-purpose flour, remove 2 tablespoons per cup and replace with cornstarch to mimic cake flour’s texture.

Why did my cake deflate?

Common causes include overfolding the batter (deflating the egg whites), opening the oven door too early, or underbaking. Make sure to fold gently and bake until the cake springs back when touched.

Can I make this cake without a stand mixer?

Yes! A handheld electric mixer works great. Just make sure your arm is ready for the workout, as you’ll need to whip the egg whites for several minutes.

How do I know when the egg whites are at soft peaks?

When you lift the whisk, the peaks should curl over at the tips rather than standing straight up. They should be glossy and smooth, not grainy.

What’s the best way to slice this cake cleanly?

Use a sharp serrated knife and wipe it clean with a damp cloth between each slice. A gentle sawing motion works better than pressing down.

Can I add other flavors to the cake?

Absolutely! Try adding a teaspoon of lemon zest to the batter, or fold in white chocolate chips. Just be careful not to add too much weight, which could deflate the batter.

My whipped cream is too runny. What went wrong?

Make sure you’re using heavy cream with at least 36% fat content. Also, ensure your bowl and cream are well chilled. If it’s still runny, continue whipping – you may just need more time.

Is there a substitute for cream of tartar?

Yes! Use an equal amount of lemon juice or white vinegar. These acids help stabilize the egg whites and create better volume.

Final Thoughts

This Matcha Strawberry Shortcake is a dessert that truly impresses on every level. The delicate green tea flavor of the fluffy sponge cake, combined with fresh strawberries and pillowy whipped cream, creates a harmonious blend that’s both elegant and comforting. While the technique requires some attention to detail – especially when folding the egg whites – the result is absolutely worth the effort.

Perfect for spring celebrations, Mother’s Day, birthday parties, or any time you want to serve something special, this Japanese-inspired strawberry shortcake will have your guests asking for the recipe. The beautiful presentation makes it ideal for photography, while the light texture means you can enjoy a generous slice without feeling overly full.

Remember, the key to success lies in gentle folding, quality ingredients, and patience. Don’t rush the process, and you’ll be rewarded with a show-stopping dessert that tastes as incredible as it looks. Whether you’re an experienced baker or trying your hand at Japanese sponge cakes for the first time, this matcha strawberry shortcake is sure to become a favorite in your dessert repertoire.

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Fluffy Matcha Strawberry Shortcake Recipe : Light & Delicious Japanese Dessert

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This Matcha Strawberry Shortcake features an ultra-fluffy Japanese sponge cake infused with earthy matcha, layered with fresh strawberries and homemade whipped cream. Light, elegant, and absolutely delicious!

• Author: Alice
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes (plus 1 hour chilling)
• Yield: 8
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-American Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Matcha Cake:

3 egg yolks

30 g granulated cane sugar

30 g avocado oil or any light vegetable oil

30 ml whole milk

½ teaspoon vanilla extract

45 g cake flour, sifted

15 g matcha powder, sifted

3 egg whites, room temperature

¼ teaspoon cream of tartar or lemon juice

30 g granulated cane sugar

Whipped Cream:

1½ cups heavy whipping cream (36% MF or higher)

1 tablespoon powdered sugar

1 teaspoon vanilla extract

Filling:

2 cups fresh strawberries, sliced and patted dry

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Instructions

1. Prepare a 9×13 inch baking tray with parchment paper. Preheat oven to 375°F/191°C.

2. Separate egg whites from egg yolks into 2 different clean bowls. Wipe the egg white bowl with lemon juice to ensure no grease.

3. In the egg yolk bowl, whisk together 30g sugar until combined. Add oil, milk, and vanilla extract and whisk again.

4. Sift cake flour and matcha over the egg yolk mixture. Fold gently to combine until no lumps remain. Set aside.

5. In a stand mixer with whisk attachment, beat room temperature egg whites on low speed until foamy. Add cream of tartar.

6. Gradually increase mixer speed and slowly pour in 30g sugar. Whip until soft peaks form (glossy and fluffy with curved tails).

7. Fold ⅓ of the egg whites into the egg yolk batter gently to loosen the mixture.

8. Add another ⅓ of egg whites and fold carefully, then add the final ⅓ and fold just until incorporated.

9. Transfer batter to prepared baking tray. Tap the tray a few times to release air bubbles.

10. Bake at 375°F/191°C for 14-15 minutes until golden brown and springy to the touch.

11. Immediately drop the pan from 12 inches height to prevent shrinkage. Cool on a rack for 10-15 minutes, then slice in half width-wise.

12. For whipped cream: Pour heavy cream into a chilled bowl, add powdered sugar and vanilla. Whip to stiff peaks (3-4 minutes).

13. Place first cake layer on parchment paper. Spread thin layer of whipped cream over the cake.

14. Arrange sliced strawberries to cover entire surface.

15. Dollop and spread more whipped cream over strawberries.

16. Place second cake layer on top. Trim edges with serrated knife for clean sides.

17. Spread thin layer of whipped cream over the top. Pipe additional cream and decorate with strawberries and matcha powder.

18. Chill in refrigerator for at least 1 hour before serving.

Notes

Room temperature eggs whip better and create more volume.

Use culinary-grade matcha for best color and flavor.

Folding technique is crucial – be gentle to maintain airiness.

Pat strawberries dry to prevent soggy cake.

Use a chilled bowl for whipping cream for best results.

Store assembled cake covered in refrigerator for up to 2 days, best within 24 hours.