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?
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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
Matcha Strawberry Shortcake
6
servings40
minutes15
minutes311
kcalA light and fluffy layered Matcha Strawberry Shortcake, filled with whipped cream and strawberries.
Ingredients
- 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 sifted
3 egg whites room temperature
¼ teaspoon cream of tartar or lemon juice
30 g granulated cane sugar
- Whipped Cream:
1 ½ C heavy whipping cream (36% MF or higher)
1 tablespoon powdered sugar
1 teaspoon vanilla extract
- Filling:
2 C fresh strawberries sliced and patted dry
Directions
- 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
- Nutrition
- Calories: 311kcal | Carbohydrates: 18g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 180mg | Sodium: 54mg | Potassium: 93mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1013IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
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.
