Ingredients
Scale
- 2 cups cake flour
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, diced
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together cake flour, matcha powder, baking powder, and salt.
- In a separate large bowl, beat together the butter and sugar until fluffy. Add eggs one at a time, mixing well.
- Stir in vanilla extract and buttermilk. Gradually add dry ingredients, mixing until just combined.
- Fold in the diced strawberries.
- Divide the batter between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This cake pairs beautifully with whipped cream or a strawberry glaze.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg