Matcha Strawberry Shortcake


Matcha Strawberry Shortcake

Don’t we all love a light and fluffy cake that is light on the palate? If that’s that you like, i have the perfect recipe for you! As much as i bake, i almost never eat my own bakes except for a taste test, but i could chow down a slice of this which pretty much says a lot about the cake! 😀

i would say, the main ingredient of this cake will be the matcha powder; so please use a decent matcha powder that you could get your hands on! Remember, dodgy matcha gives you dodgy cake! i’m using O’Sulloc which i managed to snag a couple of bottles from korea and these are really good!


Yields 1 17cm Chiffon Tin

Matcha Chiffon Cake


  • 4 egg Yolks
  • 20g Caster Sugar
  • 85g Milk
  • 50g Oil
  • 100g Cake Flour
  • 12g Matcha Powder
  • ¼ Tsp Salt
  • 4 Egg Whites
  • 60g Caster Sugar


  1. Whisk egg yolks and caster sugar
  2. Add in milk and oil. Whisk till it emulsifies
  3. Sieve in cake flour, matcha powder and salt
  4. Whisk together and set aside
  5. Whisk egg whites and sugar till stiff peak
  6. Fold into egg yolk batter
  7. Bake at 150c for 60 minutes


Orange Cointreau Whipping Cream


  • 200g Whipping Cream
  • 30g Orange Cointreau


  1. Whisk whipping cream till stiff peak
  2. Add in orange cointreau and continue whisking till incorporated
  3. Set aside in chiller till ready to use



  • A Punnet of Strawberries


To Assemble

  1. Slice matcha chiffon into 3 slices after it has cooled down
  2. Spread frosting evenly onto cake slice and layer with sliced strawberries
  3. Repeat process till all layers have been filled and frosted
  4. Serve Chilled



Enjoy & Happy Baking


2 thoughts on “Matcha Strawberry Shortcake

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