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Strawberry Matcha Shortcake

Strawberry Matcha Shortcake

This Strawberry Matcha Shortcake boasts alternating layers of buttery soft green matcha cake, airy strawberry whipped cream, and fresh strawberries macerated with rosewater and Cointreau.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Servings: 8
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Matcha Layer Cake
  • ⅔ cup unsalted butter softened
  • 1½ cups granulated sugar
  • 4 egg whites room temperature
  • 2½ cups all-purpose flour
  • 1 tbsp matcha powder
  • 1¾ tsp baking powder
  • 1 tsp salt
  • 1 cup yogurt 3% milk fat or higher, room temperature
  • 2 tbsp neutral oil I used canola
  • 1 tsp vanilla bean paste
Macerated Strawberries
  • 2 pints strawberries hulled and sliced
  • 3 tbsp granulated sugar
  • 1½ tsp rosewater
  • 1 oz Cointreau**
Strawberry Whipped Cream
  • 1½ cups heavy cream cold
  • 17g (0.6oz) freeze-dried strawberries blitzed into a fine powder
  • 2 tbsp icing sugar
To Assemble
  • 3 layers Matcha Cake see above
  • 1 batch Strawberry Whipped Cream see above
  • 1 batch Macerated Strawberries see above
  • Additional fresh strawberries optional
  • rose petals optional

Equipment

  • 3 6" cake pans
  • 1 hand or stand mixer
  • 1 whisk attachment
  • 1 Fine Mesh Strainer

Method
 

  1. Preheat the oven to 325°F. Grease and line three 6” inch cake pans. Set aside.
  2. Place the butter and sugar in a mixing bowl. Using either a hand mixer or a stand mixer with a whisk attachment, whip the butter and sugar together until fluffy and light yellow. Add the egg whites and whip until smooth and creamy.
    ⅔ cup unsalted butter, 1½ cups granulated sugar, 4 egg whites
  3. Using a fine mesh strainer, sift the flour, baking powder, matcha, and salt into a separate bowl. Whisk to combine.
    2½ cups all-purpose flour, 1 tbsp matcha powder, 1¾ tsp baking powder, 1 tsp salt
  4. Add half of the flour mixture to the egg-white mixture and fold to combine. Stir in the yogurt, oil, and vanilla. Add the remaining flour mixture and fold until no streaks remain.
    1 cup yogurt, 2 tbsp neutral oil, 1 tsp vanilla bean paste
  5. Divide the batter across the three prepared cake pans. Smooth the top of the batter with an offset spatula and place them in the oven. Bake until a toothpick can be inserted in the center of the cake and removed cleanly. About 40-45 minutes.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a cooling rack. Let cool for 2 hours or until cooled completely.
For the Strawberries
  1. Place all the ingredients in a large bowl and stir to combine. Cover and let chill for at least an hour or for up to three days.
    2 pints strawberries, 3 tbsp granulated sugar, 1½ tsp rosewater, 1 oz Cointreau**
For the Whipped Cream
  1. Pour the cream into a large mixing bowl. Sift the sugar and strawberry powder into the cream.
    1½ cups heavy cream, 17g (0.6oz) freeze-dried strawberries, 2 tbsp icing sugar
  2. Using a stand mixer with a whisk attachment or a hand mixer, whip the cream on high until stiff peaks form.
To Assemble
  1. Level the cooled cake layers. Place one layer on a cake stand and cover the top with a third of the Strawberry Whipped Cream. Top with the berries. ***
    3 layers Matcha Cake , 1 batch Strawberry Whipped Cream, 1 batch Macerated Strawberries
  2. Place the second layer on top and repeat. Finish with a layer of the strawberry whipped cream and decorate with macerated berries, fresh berries, and rose petals, if desired. Serve immediately.
    Additional fresh strawberries, rose petals

Notes

** If you want to keep this alcohol-free substitute the Cointreau for orange zest or orange extract. 
*** Try not to take a lot of the macerating liquid with your berries. Too much juice will cause the whipped cream to run.